Juicy, aromatic, and genuinely lively, this stir-fry brings tender chicken together with a vivid, fiery sauce built on garlic, ginger, and chili. It comes together in just a few minutes over high heat, turning lacquered and irresistible in the pan. Spoon it over a mound of fluffy jasmine rice and dinner is done.
Ingredients
- Boneless, skinless chicken thighs — 600g (1 lb 5 oz)
- Cornstarch — 3 tbsp (for the chicken) + 1 tsp (for thickening the sauce)
- Soy sauce — 3 tbsp
- Rice vinegar — 2 tbsp
- Sambal oelek chili paste — 1 tbsp (or to taste)
- Ketchup — 2 tbsp
- Honey — 1 1/2 tbsp
- Chicken stock or water — 80ml (1/3 cup)
- Garlic — 3 cloves
- Fresh ginger — 1 tbsp, grated
- Red bell pepper — 1
- Green onions — 3 stalks
- Vegetable oil — 2 tbsp
- Sesame oil — 1 tsp
- Chili flakes — 1/2 tsp (optional, for extra heat)
- Water — 2 tbsp (for the cornstarch slurry)
- Sesame seeds — 1 tbsp (for serving)
- Salt — to taste
- Rice for serving — optional
Step-by-Step Recipe
- Prepare the ingredients: cut the chicken into about 2 cm (3/4-inch) cubes; slice the bell pepper into thin strips; finely chop the garlic and ginger; slice the green onions on a diagonal.
- Marinate: mix 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp cornstarch, then add a pinch of salt. Toss with the chicken and let stand for 10 minutes.
- Make the sauce: in a bowl, combine the remaining soy sauce (2 tbsp), rice vinegar (1 tbsp), sambal oelek (1 tbsp, or to taste), ketchup, honey, stock, sesame oil, and chili flakes. In a separate small bowl, stir together 1 tsp cornstarch with 2 tbsp water.
- Heat a wok or wide skillet over high heat. Add 2 tbsp oil. Sear the chicken in a single layer, cooking in batches if needed, until browned, 4-5 minutes. Transfer to a plate.
- In the same pan, add the garlic and ginger and cook for 20-30 seconds until fragrant. Add the bell pepper and cook for 1-2 minutes so it stays crisp and juicy.
- Return the chicken to the pan, pour in the sauce, and bring to a boil. Stir in the cornstarch slurry and cook for 1-2 minutes, until the sauce thickens and turns glossy.
- Remove from the heat and stir in the green onions. Taste and adjust the salt and heat as needed.
- Serve immediately, sprinkled with sesame seeds. Freshly cooked jasmine rice or basmati rice is the ideal companion.
Serving and Storage
Serve this stir-fry straight from the pan, while the chicken is at its juiciest and the vegetables still have a crisp bite. Leftovers can be chilled and kept in the refrigerator for up to 2 days; reheat gently in a skillet with a splash of water over medium heat.
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Tips and Variations
- Control the heat: use less sambal or swap in sweet chili sauce if you prefer a milder finish.
- No wok? Use the largest skillet you have and cook the chicken in batches to keep that browned edge.
- Change the protein: chicken breast, turkey, boneless pork, or even tofu all work well. For tofu, use a little extra cornstarch for a crisp coating.
- Add vegetables: broccoli, green beans, zucchini, or mushrooms fit right in. Cook quickly so they keep their texture.
- Balance the sauce: it rests on four pillars — salty (soy sauce), sour (rice vinegar), sweet (honey), and hot (chili). Adjust each one to taste.
Nutritional Value
| Nutrition | Per serving |
|---|---|
| Calories | 380 kcal |
| Protein | 30 g |
| Fat | 16 g |
| Carbohydrates | 28 g |
| Sugars | 15 g |
| Fiber | 2 g |
| Sodium | 1600 mg |
FAQ
Can I use chicken breast instead of thighs?
Yes, chicken breast works well. Cut it a little larger, cook it very quickly over high heat, and do not let it dry out: as soon as it turns opaque and lightly browned, add the sauce.
What can I use instead of rice vinegar if I do not have any?
Use 5% apple cider vinegar or white wine vinegar. Start with about 10-20% less and adjust the sweetness with honey to taste.
How can I make the dish less spicy?
Reduce the sambal to 1/2 tsp or replace it with sweet chili sauce. Leave out the chili flakes. You can always serve extra heat on the side.