Name: Sweet Thai Chili Chicken Stir Fry recipe
Ingredients: For the Chicken Marinade: 1.5 pounds Boneless, Skinless Chicken Breasts, cut into 1-inch cubes: Chicken breast is the lean protein star of this dish, offering a tender and satisfying base. Ensure the chicken is cut into uniform cubes for even cooking. Chicken thighs can also be used for a richer flavor, but may require slightly longer cooking time.; 2 tablespoons Soy Sauce: Soy sauce is the foundation of the marinade, adding savory umami and saltiness. Low-sodium soy sauce is recommended to control salt levels and allows other flavors to shine. Tamari (gluten-free soy sauce) can be substituted for dietary restrictions.; 1 tablespoon Rice Wine Vinegar: Rice wine vinegar adds a subtle tang and acidity to balance the sweetness and savory notes. Apple cider vinegar or white wine vinegar can be used as substitutes in a pinch, but rice wine vinegar offers the most authentic flavor.; 1 tablespoon Cornstarch: Cornstarch is crucial for creating a velvety texture on the chicken. It helps to tenderize the chicken and creates a light coating that thickens the sauce beautifully.; 1 teaspoon Sesame Oil: Sesame oil adds a distinctive nutty and aromatic flavor that is essential to Asian cuisine. A little goes a long way, so use pure sesame oil sparingly. Toasted sesame oil is even more flavorful but can be overpowering if used excessively.; 1/2 teaspoon Ground Ginger: Ground ginger adds a warm, slightly spicy, and aromatic note to the marinade. Freshly grated ginger is even better if available, using about 1 tablespoon.; For the Stir Fry: 2 tablespoons Vegetable Oil: Vegetable oil, canola oil, or peanut oil are good choices for stir-frying due to their high smoke points. These oils can withstand the high heat required for stir-frying without burning. Peanut oil adds a subtle nutty flavor, while vegetable and canola oils are neutral.; 1 Yellow Onion, sliced: Onion provides a foundational aromatic base, adding sweetness and savory depth to the stir fry. Red onion can also be used for a slightly sharper flavor.; 2 Bell Peppers (any color), sliced: Bell peppers add sweetness, color, and a satisfying crunch. A mix of colors (red, yellow, orange, green) makes the stir fry visually appealing and offers a variety of flavors.; 2 cups Broccoli Florets: Broccoli adds a healthy dose of vegetables and a pleasant texture. Ensure the florets are cut into bite-sized pieces for even cooking. Other vegetables like cauliflower or snap peas can be substituted or added.; 1 cup Sliced Carrots: Carrots add sweetness, color, and a satisfying crunch. Slice them thinly or use matchstick carrots for quick cooking.; 2 cloves Garlic, minced: Garlic is a crucial aromatic that adds pungent and savory notes, enhancing the overall flavor complexity. Use fresh garlic for the best flavor.; 1 inch Ginger, minced (or 1 tablespoon grated): Fresh ginger adds a vibrant, spicy, and aromatic kick. Mincing or grating ensures it infuses its flavor throughout the stir fry.; 1/2 cup Sweet Thai Chili Sauce: Sweet Thai chili sauce is the star flavor component, providing a perfect balance of sweetness, spiciness, and tanginess. Adjust the amount to your preferred level of sweetness and spice. Different brands vary in heat level, so taste and adjust accordingly.; 2 tablespoons Soy Sauce: Additional soy sauce enhances the savory umami flavor of the stir fry sauce. Again, low-sodium is recommended.; 1 tablespoon Rice Wine Vinegar: Rice wine vinegar balances the sweetness of the chili sauce and adds acidity.; 1 teaspoon Sesame Oil: A final drizzle of sesame oil adds aromatic richness and depth at the end.; Optional Garnishes: Sesame seeds, chopped green onions, red pepper flakes (for extra heat).

Ingredients

Scale

- For the Chicken Marinade:
  - - 1.5 pounds Boneless, Skinless Chicken Breasts, cut into 1-inch cubes: Chicken breast is the lean protein star of this dish, offering a tender and satisfying base. Ensure the chicken is cut into uniform cubes for even cooking. Chicken thighs can also be used for a richer flavor, but may require slightly longer cooking time.
  - - 2 tablespoons Soy Sauce: Soy sauce is the foundation of the marinade, adding savory umami and saltiness. Low-sodium soy sauce is recommended to control salt levels and allows other flavors to shine. Tamari (gluten-free soy sauce) can be substituted for dietary restrictions.
  - - 1 tablespoon Rice Wine Vinegar: Rice wine vinegar adds a subtle tang and acidity to balance the sweetness and savory notes. Apple cider vinegar or white wine vinegar can be used as substitutes in a pinch, but rice wine vinegar offers the most authentic flavor.
  - - 1 tablespoon Cornstarch: Cornstarch is crucial for creating a velvety texture on the chicken. It helps to tenderize the chicken and creates a light coating that thickens the sauce beautifully.
  - - 1 teaspoon Sesame Oil: Sesame oil adds a distinctive nutty and aromatic flavor that is essential to Asian cuisine. A little goes a long way, so use pure sesame oil sparingly. Toasted sesame oil is even more flavorful but can be overpowering if used excessively.
  - - 1/2 teaspoon Ground Ginger: Ground ginger adds a warm, slightly spicy, and aromatic note to the marinade. Freshly grated ginger is even better if available, using about 1 tablespoon.

- For the Stir Fry:
  - - 2 tablespoons Vegetable Oil: Vegetable oil, canola oil, or peanut oil are good choices for stir-frying due to their high smoke points. These oils can withstand the high heat required for stir-frying without burning. Peanut oil adds a subtle nutty flavor, while vegetable and canola oils are neutral.
  - - 1 Yellow Onion, sliced: Onion provides a foundational aromatic base, adding sweetness and savory depth to the stir fry. Red onion can also be used for a slightly sharper flavor.
  - - 2 Bell Peppers (any color), sliced: Bell peppers add sweetness, color, and a satisfying crunch. A mix of colors (red, yellow, orange, green) makes the stir fry visually appealing and offers a variety of flavors.
  - - 2 cups Broccoli Florets: Broccoli adds a healthy dose of vegetables and a pleasant texture. Ensure the florets are cut into bite-sized pieces for even cooking. Other vegetables like cauliflower or snap peas can be substituted or added.
  - - 1 cup Sliced Carrots: Carrots add sweetness, color, and a satisfying crunch. Slice them thinly or use matchstick carrots for quick cooking.
  - - 2 cloves Garlic, minced: Garlic is a crucial aromatic that adds pungent and savory notes, enhancing the overall flavor complexity. Use fresh garlic for the best flavor.
  - - 1 inch Ginger, minced (or 1 tablespoon grated): Fresh ginger adds a vibrant, spicy, and aromatic kick. Mincing or grating ensures it infuses its flavor throughout the stir fry.
  - - 1/2 cup Sweet Thai Chili Sauce: Sweet Thai chili sauce is the star flavor component, providing a perfect balance of sweetness, spiciness, and tanginess. Adjust the amount to your preferred level of sweetness and spice. Different brands vary in heat level, so taste and adjust accordingly.
  - - 2 tablespoons Soy Sauce: Additional soy sauce enhances the savory umami flavor of the stir fry sauce. Again, low-sodium is recommended.
  - - 1 tablespoon Rice Wine Vinegar: Rice wine vinegar balances the sweetness of the chili sauce and adds acidity.
  - - 1 teaspoon Sesame Oil: A final drizzle of sesame oil adds aromatic richness and depth at the end.
  - - Optional Garnishes: Sesame seeds, chopped green onions, red pepper flakes (for extra heat).

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Instructions

1. Marinate the Chicken: In a medium bowl, combine the cubed chicken breasts, soy sauce (2 tablespoons), rice wine vinegar (1 tablespoon), cornstarch, sesame oil (1 teaspoon), and ground ginger. Stir well to ensure the chicken is evenly coated. Marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. Marinating tenderizes the chicken and infuses it with flavor.

1. Prepare the Vegetables: While the chicken is marinating, prepare your vegetables. Slice the onion, bell peppers, and carrots. Cut the broccoli into bite-sized florets. Mince the garlic and ginger. Having all the vegetables prepped and ready to go is crucial for efficient stir-frying.

1. Heat the Wok or Skillet: Heat a large wok or large skillet over high heat. The key to a good stir fry is high heat and quick cooking. Ensure the wok or skillet is very hot before adding the oil and ingredients.

1. Stir Fry the Chicken: Add 1 tablespoon of vegetable oil to the hot wok or skillet. Once the oil is shimmering hot, add the marinated chicken in a single layer (avoid overcrowding the pan, work in batches if necessary). Stir fry the chicken for 3-5 minutes, or until it is cooked through and lightly browned. Stir frequently to ensure even cooking and prevent sticking. Remove the cooked chicken from the wok or skillet and set aside.

1. Stir Fry the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok or skillet. Add the sliced onion and stir fry for 2-3 minutes, until slightly softened. Add the bell peppers, carrots, and broccoli florets. Stir fry for 5-7 minutes, or until the vegetables are crisp-tender. Stir frequently to ensure even cooking and prevent burning. You want the vegetables to be cooked through but still retain a slight crunch.

1. Add Garlic and Ginger: Push the vegetables to the side of the wok or skillet and add the minced garlic and ginger to the center. Stir fry for about 30 seconds, or until fragrant. Be careful not to burn the garlic and ginger, as they can become bitter quickly.

1. Combine Sauce and Chicken: Pour the sweet Thai chili sauce, soy sauce (2 tablespoons), and rice wine vinegar (1 tablespoon) into the wok or skillet with the vegetables and aromatics. Stir well to combine and bring the sauce to a simmer. Add the cooked chicken back to the wok or skillet.

1. Simmer and Thicken: Stir everything together to coat the chicken and vegetables evenly with the sauce. Simmer for 1-2 minutes, allowing the sauce to slightly thicken and the flavors to meld together. The cornstarch in the chicken marinade will help to thicken the sauce.

1. Finish and Serve: Remove the Sweet Thai Chili Chicken Stir Fry from the heat. Stir in the sesame oil (1 teaspoon). Taste and adjust seasoning if needed, adding a little more soy sauce for saltiness or chili sauce for sweetness/spice.

1. Garnish and Serve: Serve immediately over cooked rice (white rice, brown rice, or jasmine rice are all excellent choices). Garnish with sesame seeds, chopped green onions, and red pepper flakes (optional) for added flavor and visual appeal. Enjoy your delicious homemade Sweet Thai Chili Chicken Stir Fry!

Nutrition

Serving Size: one normal portion
Calories: 400-500
Sugar: 20-30 grams
Sodium: 800-1200 mg
Fat: 15-20 grams
Saturated Fat: 2-3 grams
Carbohydrates: 40-50 grams
Fiber: 5-7 grams
Protein: 30-35 grams
Cholesterol: 80-100 mg