Simple Spicy Chicken Stir-Fry with Rice
A quick and flavorful chicken stir-fry made with tender chicken, crisp vegetables, and a sweet-spicy sauce. Perfect for busy weeknights, this dish comes together in under 30 minutes and is served over fluffy rice for a satisfying meal.
Equipment
- large pan or wok
- medium pot
- mixing bowl
- knife
- cutting board
Ingredients
- 2 chicken breasts, cut into strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1/3 cup soy sauce
- 1 tbsp honey
- 1 tsp chili flakes or chili paste
- 1/2 tsp black pepper
- 1 tsp cornstarch
- 2 tbsp water (for cornstarch mixture)
- 1 cup white rice
- 2 cups water (for rice)
- 1/2 tsp salt
- 1 green onion, sliced
Instructions
- Rinse the rice under cold water. Combine with water and salt in a pot, bring to a boil, then simmer covered for 15 minutes. Let sit for 5 minutes.
- Heat olive oil in a pan over medium-high heat. Cook chicken strips for 5–6 minutes until browned and fully cooked. Remove and set aside.
- Add garlic, onion, and bell peppers to the same pan. Stir-fry for 3–4 minutes until slightly tender but still crisp.
- Return the cooked chicken to the pan and mix with the vegetables.
- Mix soy sauce, honey, chili flakes, and black pepper in a bowl. Pour over the chicken and vegetables and stir well.
- Add the cornstarch mixture and cook for 2–3 minutes, stirring until the sauce thickens.
- Serve hot over rice and garnish with sliced green onions.
Notes
Customize this stir-fry by swapping chicken with tofu or adding vegetables like broccoli or snap peas. Adjust spice by reducing chili flakes or increasing honey for balance. Store leftovers separately from rice for best texture.
Nutrition
Calories: 350kcalCarbohydrates: 42gProtein: 28gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 650mgPotassium: 400mgFiber: 3gSugar: 6gVitamin A: 800IUVitamin C: 60mgCalcium: 40mgIron: 2mg
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