Spicy Chicken Stir Fry with crunchy pea pods and broccoli, tender chicken breasts, and a spicy Szechuan sauce is a super-fast weeknight dinner served over rice or noodles.
❤️ Why You’ll Love This Recipe: This chicken stir fry has everything you need in a well-rounded meal in one pot. Tons of veggies, protein-packed chicken breast, and starch to round it out.
How to Make Spicy Chicken Stir Fry
This recipe comes together quickly at the stove. I recommend having your ingredients measured out and ready so you can move smoothly with the instructions.
When making your Szechuan stir fry sauce, make sure that you mix it thoroughly. A whisk or fork is best for this.
When cooking your chicken for the first two minutes, don’t worry if the chicken isn’t fully cooked yet. This is normal, it will continue to cook as you add the rest of the ingredients throughout the steps.
When you add your sauce, make sure to scrape the bottom of the bowl with a spatula to get all of the delicious browned bits on the bottom of the pot into your sauce. The sugar tends to sink to the bottom.
Be sure to stir constantly after you add the sauce to the stir-fry pan. If you don’t stir the sauce constantly, it will start to burn on the bottom of the pan. Plus this will help coat the chicken and veggies.
Find La Choy Fancy Vegetables (canned) and the stir-fry sauce in the International section of your grocery store. It’s usually near other Asian ingredients like soy sauce and sesame oil. The canned veggies are mostly bean sprouts, water chestnuts and a few bamboo shoots and red pepper.
If you can’t find the La Choy fancy vegetables at your grocery store, you can substitute fresh bean sprouts and a small can of water chestnuts. Just be sure to drain the water chestnuts first.
How to Serve Spicy Chicken Stir fry
I like to serve this chicken dinner over white rice. You can quickly make any kind of rice in an Instant Pot or pressure cooker while your stir fry cooks. Use our recipes from Pressure Cooking Today for perfect white, brown, or forbidden rice.
Lo mein noodles are a great alternative. If you like something crunchy, this is delicious with chow mein noodles, also sold by La Choy.
How to Store Leftovers
Store leftover stir fry in the refrigerator in an airtight container for 2-3 days. Please note that the longer the stir fry sits, the softer the veggies will become.
Reheat individual portions of the stir fry in the microwave for 1 minute, or until hot. If necessary, heat in 10 second intervals after a minute, until desired temperature is reached.
More Weeknight Chicken Dinner Recipes
Try these other fast recipes with chicken for dinner this week:
- Chicken Tortellini Soup is warming, comforting, and contains fresh peas and carrots.
- Chicken and Cheese Taquitos are crispy and stuffed with juicy shredded chicken: perfect for dipping into salsa and guacamole.
- Pesto Roll-Ups have savory, cheesy herby pesto sauce and make an elegant dinner for company.
Spicy Chicken Stir Fry
- 2 boneless skinless chicken breasts
- ⅓ cup chicken broth
- ⅓ cup soy sauce I like Kikkoman
- 1 tablespoon Szechuan spicy stir-fry sauce House of Tsang
- 4 teaspoons cornstarch
- 1 tablespoon brown sugar
- 1 tablespoon cooking oil
- ½ cup onion chopped
- 6 ounces pea pods
- 1 14 ounce can La Choy Fancy Chinese vegetables
- 1 cup broccoli
- ½ cup shredded carrots
- Cut chicken into strips.
- Combine broth, soy sauce, Szechuan sauce, cornstarch, and brown sugar; set aside.
- Stir fry chicken in oil in a nonstick wok over medium-high heat for two minutes.
- Add onion and stir fry for two minutes.
- Add remaining vegetables and stir fry two minutes more.
- Add sauce, stirring constantly until it thickens and vegetables are heated through.
- Serve over rice or noodles.