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A plate with Spicy Chicken Stir Fry featuring broccoli, carrot slices, sugar snap peas, and noodles served over white rice. A fork is placed on the plate, with a striped towel and a bottle of soy sauce in the background.
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5 from 5 votes

Spicy Chicken Stir Fry

This spicy chicken stir fry has the perfect balance of heat and savory flavors that’ll make your weeknight dinner anything but boring. Ready in just 20 minutes, it’s loaded with crisp veggies and tender chicken in a sauce that’ll have you licking your plate clean.
Prep Time12 minutes
Cook Time8 minutes
Total Time20 minutes
Servings: 6 servings
Calories: 202kcal
Author: Melissa Griffiths

Ingredients 

  • 1 pound boneless skinless chicken breasts
  • ⅓ cup chicken broth
  • ⅓ cup soy sauce (I like Kikkoman.)
  • 1 tablespoon Szechuan spicy stir-fry sauce (I use House of Tsang brand.)
  • 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, cut into bite-sized pieces
  • ½ cup shredded carrots

Instructions

  • 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.

Notes

  • Find La Choy Fancy Vegetables (canned) and the stir-fry sauce in the International section of your grocery store.
  • 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. 
  • Once you add the sauce, keep stirring! Not only does this prevent burning, but it helps create that beautiful glaze that coats every piece of chicken and vegetable. Make sure to scrape up those flavorful browned bits from the bottom of the pan – they're little flavor bombs that will take your stir fry from good to great.
  • Taste and adjust the sauce as you go—add more soy sauce for saltiness, a splash of vinegar for tang, or a pinch of sugar to balance the heat.

Nutrition

Serving: 1g | Calories: 202kcal | Carbohydrates: 14g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 50mg | Sodium: 4081mg | Potassium: 574mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2297IU | Vitamin C: 34mg | Calcium: 68mg | Iron: 2mg