Sweet & Spicy Chicken Stir Fry
Sweet & Spicy Chicken Stir Fry is a gluten free and dairy free main course. This recipe serves 4 and costs $2.26 per serving. One serving contains 498 calories, 32g of protein, and 16g of fat. From preparation to the plate, this recipe takes approximately 25 minutes. It is brought to you by Dinners Dishes and Desserts. This recipe is liked by 13 foodies and cooks. If you have low sodium soy sauce, sugar snap peas, fish sauce, and a few other ingredients on hand, you can make it. With a spoonacular score of 79%, this dish is good. Spicy Sweet Chicken Stir Fry, Sweet and Spicy Stir-Fry Chicken, and Sweet-and-Spicy Chicken Stir-Fry are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
3 Tbs brown sugar
2 Tbs canola oil
1 Tbs chili garlic sauce
¾ tsp cornstarch
1 Tbs fish sauce
¼ cup green onions
1½ Tbs low sodium soy sauce
¼ cup peanuts, chopped
½ medium red onion, cut into slices
1 Tbs rice vinegar.jpg)
1 tsp sesame oil
1 pound boneless skinless chicken breasts, cut into bit sized pieces
8 oz sugar snap peas
White Rice
Equipment:
bowl
frying pan
Cooking instruction summary:
In a small bowl combine the brown sugar, soy sauce, fish sauce, vinegar, chili garlic sauce, sesame oil and cornstarch. Stir until well combined, set aside.Heat a large skillet over high heat. Add 1 Tbls of canola oil, swirl to coat. Add chicken, and cook until browned and cooked through (about 5 minutes). Remove chicken from the pan. Add last 1 Tbls of canola oil to the pan. Add peas, and onions, stir fry until the veggies are crisp tender, about 3 minutes. Stir in the sauce mixture. Cook for a minute or two, until thickened. Add the chicken back in, tossing to coat.Serve over white rice. Sprinkle with green onions and peanuts.
Step by step:
1. In a small bowl combine the brown sugar, soy sauce, fish sauce, vinegar, chili garlic sauce, sesame oil and cornstarch. Stir until well combined, set aside.
2. Heat a large skillet over high heat.
3. Add 1 Tbls of canola oil, swirl to coat.
4. Add chicken, and cook until browned and cooked through (about 5 minutes).
5. Remove chicken from the pan.
6. Add last 1 Tbls of canola oil to the pan.
7. Add peas, and onions, stir fry until the veggies are crisp tender, about 3 minutes. Stir in the sauce mixture. Cook for a minute or two, until thickened.
8. Add the chicken back in, tossing to coat.
9. Serve over white rice. Sprinkle with green onions and peanuts.
Nutrition Information:
covered percent of daily need
