Description
Sizzling easy spicy chicken stir-fry recipe brings bold Thai-inspired flavors to dinner tables. Peppers, garlic, and tender chicken create a quick meal packed with zesty spices you’ll crave again.
Ingredients
Scale
Proteins & Fats:
- 2 chicken breasts, thinly sliced
- 1 tablespoon (15 milliliters) butter
Vegetables:
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1/2 head green cabbage, shredded
- 1/2 jalapeno pepper, finely diced
- 1 orange pepper, diced
Sauces & Liquids:
- 1/2 cup (120 milliliters) chicken stock
- 2 tablespoons (30 milliliters) oyster sauce
- 1 tablespoon (15 milliliters) soy sauce
- Pinch of salt
- Pinch of pepper
Instructions
- Prepare all ingredients by cutting chicken breasts into thin strips, slicing onion and orange pepper, mincing garlic, dicing jalapeno pepper, and shredding green cabbage.
- Heat butter in a large wok or skillet over medium-high heat at 375°F. Sauté chicken strips with salt and pepper, stirring constantly until golden and fully cooked, approximately 6 minutes.
- Transfer cooked chicken to a separate plate. In the same skillet, sauté onions until translucent, about 2-3 minutes.
- Add minced garlic and diced jalapeno to onions, cooking for 45-60 seconds to release aromatics. Incorporate shredded cabbage and sliced orange pepper.
- Pour chicken stock, oyster sauce, and soy sauce over vegetables. Gently toss to ensure even coating and allow vegetables to simmer for 4-5 minutes until cabbage reaches tender-crisp texture.
- Reintroduce cooked chicken to the skillet, mixing thoroughly with vegetables and sauce. Heat for an additional 2 minutes to ensure uniform temperature and flavor integration.
- Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately while hot and fresh.
Notes
- Slice chicken against the grain for more tender, melt-in-your-mouth texture that ensures even cooking and better flavor absorption.
- Quickly remove chicken from pan to prevent overcooking and drying out, maintaining juicy and succulent meat throughout the stir-fry.
- Control spice levels by removing jalapeno seeds for milder heat or adding extra pepper flakes for more intense kick, adapting to personal heat tolerance.
- Consider gluten-free alternatives like tamari instead of soy sauce and coconut aminos for oyster sauce to make this recipe suitable for gluten-sensitive diners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 2
- Calories: 375
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 80mg