Ingredients

For the Chicken:

• Boneless Chicken: 1 lb (450 g), cut into bite-sized pieces
• Salt: ½ tsp
• White Pepper Powder: ½ tsp
• Dark Soy Sauce: ½ tsp

Vegetables:

• Broccoli Florets: 2 cups (100 g)
• Carrots, Sliced: 1 cup (90 g)
• Red Bell Pepper, Sliced: 1 cup (90 g)
• Yellow Bell Pepper, Sliced: 1 cup (90 g)
• Garlic, Chopped: 2 tsp (about 4 cloves)
• Ginger, Chopped: 1.5 tsp

Stir Fry Sauces:

• Chicken Stock: ¼ cup (readymade low sodium chicken broth can be used)
• Dark Soy Sauce: 2.5 tsp
• Red Chili Sauce: 3 tsp
• Honey: 1 tbsp
• Corn Slurry: 2 tsp cornflour/starch (mixed in 1 tbsp water)
• Sesame Oil: 2 tsp

Other Ingredients:

• Oil: 2-3 tbsp (for frying)
• Salt: to taste
• Pepper Powder: ¼ tsp

Making It Step by Step

Step 1: Prepare the Chicken

1. Marinate the Chicken: In a bowl, combine the chicken pieces with ½ teaspoon of salt, ½ teaspoon of white pepper powder, and ½ teaspoon of dark soy sauce. Mix well and set aside for at least 15 minutes to allow the flavors to meld.

Step 2: Prepare the Vegetables

1. Chop the Vegetables: While the chicken is marinating, chop the broccoli into small florets, slice the carrots and bell peppers, and mince the garlic and ginger. Keep them ready for the stir-fry.

Step 3: Make the Stir-Fry Sauce

1. Mix the Sauce: In a small bowl, mix together ¼ cup of chicken stock, 2.5 teaspoons of dark soy sauce, 3 teaspoons of red chili sauce, and 1 tablespoon of honey. In a separate small bowl, prepare the corn slurry by mixing 2 teaspoons of cornflour with 1 tablespoon of water. Set both aside.

Step 4: Cook the Chicken

1. Heat the Oil: Heat 2-3 tablespoons of oil in a large skillet or wok over medium-high heat.
2. Stir-Fry the Chicken: Add the marinated chicken pieces to the hot oil and stir-fry for about 4-5 minutes, or until the chicken is cooked through and golden brown. Remove the chicken from the pan and set it aside.

Step 5: Stir-Fry the Vegetables

1. Add More Oil: In the same skillet, add a little more oil if needed.
2. Sauté the Garlic and Ginger: Add the chopped garlic and ginger, and sauté for about 30 seconds until fragrant.
3. Cook the Vegetables: Add the broccoli, carrots, and bell peppers to the skillet. Stir-fry for about 3-4 minutes, until the vegetables are tender-crisp but still vibrant.

Step 6: Combine Chicken and Vegetables

1. Return Chicken to the Pan: Add the cooked chicken back into the skillet with the vegetables. Toss everything together to combine.

Step 7: Add the Sauce

1. Pour in the Sauce: Give the sauce a quick stir and pour it over the chicken and vegetables. Mix well to coat everything evenly.
2. Thicken the Sauce: Add the corn slurry to the skillet, stirring continuously. Cook for another 1-2 minutes until the sauce has thickened and coats the chicken and vegetables nicely.

Step 8: Finish with Sesame Oil

1. Add Sesame Oil: Drizzle 2 teaspoons of sesame oil over the stir-fry, and give everything a final toss.

Step 9: Serve

1. Garnish and Serve: Transfer the stir-fry to a serving dish. Garnish with fresh chopped green onions or sesame seeds if desired. Serve hot with steamed rice or noodles.

Cooking Tips

• Cut Evenly: Ensure all the vegetables and chicken pieces are cut to a similar size for even cooking.
• High Heat: Stir-frying is done at high heat, so make sure your skillet or wok is hot enough before adding the ingredients to get a nice sear.
• Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to prevent steaming and ensure it gets a good sear.
• Adjust the Heat: If you prefer a spicier dish, add more red chili sauce or even some sliced fresh chilies to the stir-fry.
• Thicker Sauce: For a thicker sauce, add a little more cornstarch to the slurry.

Storage

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
• Freezing: While this dish is best served fresh, you can freeze it for up to 1 month. Thaw in the refrigerator overnight before reheating.

Nutritional Facts (Per Serving)

• Calories: 280
• Protein: 20g
• Carbohydrates: 15g
• Dietary Fiber: 4g
• Sugars: 8g
• Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 100mg
• Sodium: 750mg

FAQs

1. Can I use other vegetables?

Yes, feel free to use other vegetables like snow peas, baby corn, or snap peas. This recipe is versatile and you can use whatever you have on hand.

2. How can I make it vegetarian?

You can substitute the chicken with tofu or tempeh. Follow the same marination and cooking steps, but be gentle while stir-frying to prevent breaking the tofu.

3. What can I use instead of honey?

If you prefer, you can use maple syrup, agave nectar, or brown sugar as a substitute for honey.

4. Can I skip the corn slurry?

The corn slurry helps to thicken the sauce. If you prefer a thinner sauce, you can skip it. Just keep in mind that the sauce won’t be as glossy or thick.

5. Is this dish spicy?

The dish has a mild heat from the red chili sauce. You can adjust the spiciness by adding more or less chili sauce, or by using a milder version.

Conclusion

Sweet and Spicy Chicken Stir-Fry with Vegetables is a delicious and wholesome dish that combines the goodness of fresh vegetables and protein-packed chicken in a flavorful sauce. It’s quick to prepare and makes for a satisfying meal that can be enjoyed any time of the day. The vibrant colors and diverse textures make it visually appealing, while the sweet and spicy flavors offer a delightful culinary experience. Whether you’re cooking for yourself or for family and friends, this stir-fry is sure to impress with its simplicity and taste. Give it a try and enjoy a tasty, healthy meal that’s bursting with flavor!