Chicken Stir Fry is as the name says stir fried chicken with peppers, stir fry sauce and Sriracha sauce. It’s a simple to make dish that goes well with plain rice or fried rice.
I used thicken thigh meat for the tenderness but chicken breast can be used. Also, store bought stir fry sauce works well.
Preparation Time : 10 minutes
Cook Time : 15 minutes
Serves : 4
Chicken Thighs : 450 grams cut into 2 inch strips
Green Bell pepper : 2 large diced
Carrot : 2 medium sliced
Scallions : 2
Salt to taste
Pepper : 1 teaspoon
Sriracha sauce : 2 teaspoons
Stir Fry Sauce :
Soy Sauce : 1/4 cup
Oyster Sauce : 1/4 cup
Chinese Wine or grape juice : 1/8 cup
Cornstarch : 1/8 cup
Sugar : 1 1/2 teaspoons
Sesame oil : 1 tablespoon
Ground white pepper : 1 teaspoon
In a small bowl, add all the ingredients listed under stir fry sauce, mix well and keep aside.
Heat oil in a pan, add chicken strips, salt, pepper and saute for 5-7 minutes until the chicken is no longer pink.
Add peppers, carrots, white part of the scallions, stir and cook for 2 minutes.
Add salt, stir fry sauce, sriracha sauce, mix well to coat and cook for another 3-4 minutes until the sauce thickens a little and coated to the chicken.
Turn off the stove, garnish with scallion greens, sesame seeds and serve hot with rice or fried rice.