Description
A high-protein, crispy-textured stir fry with cornstarch-coated chicken, steamed green beans, and bell peppers tossed in a sweet chili glaze. Achieve restaurant-quality results in under 30 minutes.
Ingredients
Chicken thighs (boneless, skinless), cut into 1-inch cubes
Cornstarch
Vegetable oil (divided into 1/4 cup and 2 tbsp)
Bell peppers (2 medium, sliced into strips)
Green beans (1 cup, pre-steamed)
Garlic cloves (1/2 tbsp, minced)
Ginger (1 tbsp, grated)
Sweet chili sauce (store-bought or fresh)
Sesame seeds (optional garnish)
Instructions
Pat chicken dry and coat evenly with cornstarch.
Heat 1/4 cup oil in a wok over medium-high heat; sear chicken in batches until golden and cooked through (5-7 minutes per batch).
Add 2 tbsp oil, sauté bell peppers, garlic, and ginger until fragrant.
Incorporate steamed green beans.
Add sweet chili sauce and deglaze with a splash of water.
Return chicken to the wok, toss to coat and thicken sauce (3-5 minutes).
Season with salt and pepper to taste.
Garnish with sesame seeds before serving.
Notes
Use a non-alcoholic sweet chili sauce to adhere to dietary restrictions
Batch-searing prevents steaming chicken instead of crisping
Fresh garlic/ginger added last preserves aromatic qualities
Arrowroot flour substitutes for cornstarch for paleo diets
- Prep Time: 15
- Cook Time: 15
- Category: Easy Chicken Dinner Recipes for Busy Nights
- Method: Stir Fry
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 12g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg