Ingredients for Thai Spicy Stir Fry Chicken
- Chicken Breast
- Red Pepper
- Green Pepper
- Baby Carrots
- Fresh Mushrooms
- Green Onion
- Fresh Cilantro
- Sesame Oil
- Sesame Seeds
- Red Wine Vinegar
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- Chicken Stock
- Hot Chili Sauce
- Cilantro
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How to Make Thai Spicy Stir Fry Chicken
- Cut 1 lb boneless, skinless chicken breasts into bite-sized pieces.
- Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry until browned, about 5-7 minutes.
- Add 1 red bell pepper (sliced), 8 oz cremini mushrooms (sliced), and 1 cup shredded carrots (optional, steam until tender if desired). Stir-fry for 5 minutes.
- Add 2 green onions (chopped) and stir-fry for 1 minute.
- In a small bowl, whisk together 1/4 cup UFC Thai chili sauce (or your favorite brand), 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp brown sugar, and 1 tbsp lime juice. Adjust amounts to your desired spice level.
- Pour the sauce over the chicken and vegetables. Simmer for 5 minutes, or until the sauce has thickened and the chicken is cooked through.
- Serve immediately over your favorite cooked noodles (chow mein recommended), rice, or cauliflower rice. Garnish with fresh jalapeno slices (optional).
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
39g
Fat
18g
Carbs
4g
