Description
A delicious stir-fry with chicken, bell peppers, and a spicy sauce.
Ingredients
Scale
- 1 teaspoon cornstarch
- 1 tablespoon rice vinegar
- 1/4 cup hoisin sauce
- 1–1/2 teaspoons Sriracha
- 2 tablespoons soy sauce
- 2 tablespoons light brown sugar
- 2 teaspoons minced ginger
- 2 teaspoons garlic paste
- 1 tablespoon + 1 teaspoon toasted sesame oil
- 1–1/4 cups thinly sliced red bell pepper
- 3 cups chopped cooked chicken
- 1/2 cup halved roasted cashews
- 4 green onions (thinly sliced, optional, for serving)
- toasted sesame seeds (optional, for serving)
- Cooked rice (optional, for serving)
Instructions
- Make Sauce: In a medium bowl, whisk the cornstarch and vinegar until smooth. Add the remaining sauce ingredients and stir until fully combined. Set aside and stir again right before adding to the pan.
- Cut chicken into 1-inch cubes. Thinly slice the bell peppers.
- Heat 1 tbsp sesame oil in a large nonstick pan over medium heat. Once hot, add the peppers and sauté for 3 to 5 minutes, stirring occasionally, until crisp-tender.
- Add the cubed chicken and cashews to the pan. Pour in the sauce and gently stir. Cook for 1 to 2 minutes until everything is heated through and the sauce is thick, glossy, and lightly coats the chicken.
- Remove from heat and drizzle the remaining 1 teaspoon sesame oil over the dish. Serve immediately over cooked rice. Garnish with green onions and a handful of sesame seeds, if desired.
Notes
- Note 1: Minced ginger adds a fresh flavor to the sauce.
- Note 2: Red bell peppers add sweetness and color to the dish.
- Note 3: Ensure chicken is cooked thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dinner
- Method: stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg