Hot and Spicy Chicken Bowl

Hot and Spicy Chicken Bowl

Moist chicken strips, bell peppers, and chili peppers are stir fried then tossed in a flavorful pan sauce that's layered with heat. Serve over white rice for a complete, easy meal. Ready in just 20 minutes!

Course Dinner

Cuisine Chinese

Recipe Type Bowls, Chicken, Healthy Choices, Healthy Dinner, Meal Prep, Rice Dishes, Served Hot, Skillet Dishes, Spring Dinner, Summer Dinner

Skill Level Easy

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 361kcal

Author Angela G.

Equipment

skillet

Ingredients

Main Ingredients

2 tablespoon vegetable oil divided
1 lb chicken breast or boneless thighs sliced into 4-inch strips
¼ cup cornstarch
⅛ teaspoon salt and pepper, each
1 red bell pepper sliced
½ yellow bell pepper sliced
1 large carrot peeled and shredded
5 dried chili peppers more or less to taste
4 teaspoon garlic paste, or fresh minced

Sauce

¼ cup chicken stock
¼ cup low-sodium soy sauce
2 tablespoon rice vinegar
2 tablespoon honey
1 tablespoon chili garlic sauce more or less to taste
1 tablespoon oyster sauce
1 tablespoon sriracha sauce
½ teaspoon sesame oil

Garnish

½ teaspoon red pepper flakes more or less to taste
2 green onions sliced
1 tablespoon toasted sesame seeds

Serve with

2 cups cooked white rice

Instructions

Prepare chicken. In a bowl add chicken, cornstarch, salt, and pepper. Toss to fully coat chicken.
Cook chicken. In a skillet over medium heat add 1 tablespoon of vegetable oil. Allow oil to get hot, which will take 2-3 minutes.
Add coated chicken to the hotskillet. Cook the chicken for 4-7 minutes or until juices run clear. You want an internal temperature of 165° F. When done, transfer cooked chicken to a plate.
Cook vegetables. Add the bell peppers, carrots, and 1 tablespoon of vegetable oil. Cook for 3-4 minutes or until vegetables are softened.
Add dried chili peppers and garlic. Cook for 1 minute more.
Make sauce. Add chicken stock, soy sauce, rice vinegar, honey, chili garlic sauce, oyster sauce, sriracha sauce, sesame oil, and red pepper flakes. Stir and cook for 1 minute.
Combine chicken with sauce. Add the chicken back to the sauté pan. Stir until chicken is fully coated and sauce has thickened.
Garnish and serve. Top with green onions and sesame seeds then serve over cooked rice.

Notes

Cook time may vary depending on type of chicken used and thickness of strips. Use a meat thermometer to determine when chicken is done and fully cooked.

Nutrition