I think some recipes just come out of nowhere when you’re trying to make something fast, easy, and delicious. That’s pretty much how my mom came up with this Sweet and Spicy Stir Fry Chicken in a pinch and here I am, bringing it to you today! This tender stir-fried chicken is seared in a sweet, caramelized unagi sauce mixed with the subtle heat of sriracha sauce and brightness of fresh bell peppers it’ll definitely have you coming back for seconds. The best part is that it only takes a few simple ingredients to make. Now, let’s get started with the recipe, shall we?
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Ingredients:
- 1.5 pounds chicken breast, cubed
- 1/2 teaspoon Shan Red Chilli Powder
- 1.5 teaspoons Cumin Seed Powder
- 1/2 teaspoon salt
- 1 tablespoon Corn Starch
- 1/2 teaspoon minced garlic
- 1 – 2 bell peppers
- 1 tablespoon vegetable oil
- 2 tablespoons Kikkoman Unagi Sauce
- 1 tablespoon Sriracha Hot Chili Sauce
- sesame seeds, to garnish
Directions:
Start by marinating your chicken with all the spices, minced garlic, salt, and cornstarch. Mix well and set it aside for 20-30 minutes to let the spices infuse. Since I’m an efficient person I used the marinating time to start preparing my bell peppers. We all like efficiency, right? To prepare you bell peppers cut in half and then remove the seeds and then slice into thin strips. If they’re too long just cut the strips in half.
By the time you finish prepping your bell peppers the chicken is sure to be ready. So, in a large pan medium heat add in 1 tablespoon of vegetable oil. Heat up the oil for a few minutes and then add in all the chicken. After about 2-3 minutes flip the chicken over or when it starts to become golden brown. Let it cook for 2-3 minutes on the other side and then add in the bell peppers. The chicken won’t be cooked at this point but it will finish cooking along with the bell peppers.
Once you put the bell peppers in, bring the heat to high to help crisp up the chicken and stir fry the peppers. After a few minutes add in the unagi sauce and sriracha. Stir fry everything on a high heat until the sauces are well distributed. Then in the last few minutes let the chicken sit still on the pan for a minute or two and then flip to see a crisp exterior.
And now it’s done! Wasn’t that so easy? And it just took a few simple ingredients. I love when a delicious meal can come together so quickly. Garnish with some sesame seeds and serve it up with some rice of your choice and maybe a simple salad on the side. And remember to enjoy!
Sweet and Spicy Stir Fry Chicken
Ingredients
- 1½ pounds chicken breast, cubed
- ½ teaspoon Shan Red Chilli Powder
- 1½ teaspoons Cumin Seed Powder
- ½ teaspoon salt
- 1 tablespoon Corn Starch
- ½ teaspoon minced garlic
- 1-2 bell peppers
- 1 tablespoons vegetable oil
- 2 tablespoons Kikkoman Unagi Sauce
- 1 tablespoon Sriracha Hot Chili Sauce
- sesame seeds, to garnish
Instructions
- In a mixing bowl add in cubed chicken breast along with spices, salt, minced garlic, and corn starch. Mix until chicken is well coated in everything. Cover and set aside for 20-30 minutes to marinate.
- While chicken marinates, prepare the bell pepper. Cut in half and remove seeds. Slice into thin strips, if the strips are too long cut in half.
- Once chicken has marinated, add vegetable oil in a large pan on medium heat. Let it heat up for a few minutes then add in all the chicken. Let the chicken cook for 2-3 minutes, untouched, then flip.
- Allow chicken to cook for 2-3 more minutes before adding in bell pepper.
- On a high heat, start to crisp up the chicken and stir fry the peppers. Add in unagi and sriracha sauce, mix thoroughly to coat everything.
- Allow everything to stir fry on a high heat for a few minutes until peppers soften. In the last few minutes of cooking let the chicken sit still in pan to sear.
- And now it’s done. Garnish with sesame seeds and serve with fresh rice of your choosing.
- Enjoy!
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