Spicy Chicken Stir Fry
Delicious stir fry made with crispy chicken and vegetables. Serve with noodles or rice!
Print
Pin
Servings
Ingredients
- 500 g skinless boneless chicken thighs, cut into small strips
- 2 tablespoons cornstarch corn flour
- 1 tablespoon vegetable oil
- 2 garlic cloves peeled and minced
- 1 tablespoon red pepper chili flakes
- 1 bell pepper capsicum, sliced
- 1 small carrot sliced
- 1 large bukchoy sliced
- 1 cup broccoli florets cut into pieces
- ½ cup teriyaki sauce homemade or store bought
- 1 tablespoon soy sauce
- ½ cup chopped scallions spring onions
- Salt and pepper to taste
Garnish:
- Sliced green chilies
- Coriander cilantro leaves
- Sesame seeds
To serve:
- Noodles or rice
Instructions
- Combine together chicken and cornstarch (corn flour) in a large bowl. Season with salt and pepper.
- Meanwhile, heat oil in a wok over high heat.
- Add chicken. Stir and cook chicken for about 5-7 minutes or until meat is no longer pink in the center and cooked through.
- Move chicken to the side.
- Add garlic and red pepper (chili) flakes. Stir fry for a few seconds.
- Add vegetables. Stir fry vegetables with chicken for about 3 minutes or until just tender.
- Add teriyaki sauce and soy sauce. Cook, stirring, for about 2 minutes.
- Sprinkle with spring onions (scallions).
- Divide stir fry among serving bowls.
- Garnish with green chilies, coriander (cilantro) leaves and sesame seeds.
- Serve with noodles or rice.
Video
Notes
- Add more red pepper (chili) flakes if you like
- Use seasonal veggies to make this stir fry
- Substitute chicken with beef or tofu if you like
Nutrition
Serving: 1g | Calories: 461kcal | Carbohydrates: 40g | Protein: 39g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Cholesterol: 153mg | Sodium: 1922mg | Fiber: 4g | Sugar: 8g