why make this recipe
This dish cooks fast and tastes bright. It mixes sweet, spicy, and savory in one pan. You get tender chicken, crunchy peppers, and warm steamed rice. It is a good weeknight meal and fills the table quickly. If you like simple chicken-and-rice meals, also try this easy cheesy option: cheesy chicken and rice.
introduction
This recipe is quick and low fuss. You slice the chicken thin, toss it with cornstarch, and stir-fry everything fast. The sauce sticks to the chicken and peppers for a glossy finish. The steamed rice soaks up the sauce and makes the meal complete. For tips on getting fluffy rice, see these Filipino steamed rice tips.
how to make Sweet & Spicy Chicken Stir-Fry with Peppers & Steamed Rice
Work in three parts: cook rice, cook chicken, cook vegetables and sauce. First, make the rice and keep it warm. Toss the chicken with cornstarch, salt, and pepper. Stir-fry the chicken until golden, then set it aside. Stir-fry the onion and peppers, add garlic and chili flakes, then return the chicken and add the sauces and lime. Toss everything until glossy and heated through. Serve the stir-fry over the steamed rice.
Ingredients :
- 500g chicken breast, thinly sliced
- 1 tbsp cornstarch
- Salt & pepper
- 2 tbsp neutral oil (e.g., canola or sunflower)
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 garlic cloves, minced
- 1 tsp crushed chili flakes
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sweet chili sauce or honey
- Juice of 1/2 lime (optional)
- 200g jasmine or basmati rice
- Salt to taste
- Optional: sliced red chili for garnish
Directions :
- Cook the rice: Rinse the rice and cook in salted water according to the package. Fluff and keep warm.
- Prep the chicken: Toss chicken slices with cornstarch, salt, and pepper.
- Stir-fry chicken: Heat 1 tbsp oil in a wok or large pan over high heat. Stir-fry the chicken for 5–6 minutes until golden and cooked through. Remove and set aside.
- Sauté veggies: In the same pan, add remaining oil. Stir-fry onion and bell peppers for 3–4 minutes.
- Add aromatics: Stir in garlic and chili flakes, cooking for 30 seconds.
- Combine & glaze: Return chicken to the pan and add soy sauce, oyster sauce, sweet chili, and lime juice. Toss everything for 1–2 minutes until glossy and coated.
- Serve: Plate the rice and top with stir-fry, garnishing with fresh chili slices if desired.
how to serve Sweet & Spicy Chicken Stir-Fry with Peppers & Steamed Rice
Spoon the hot stir-fry over a bed of steamed rice. Serve right away for best texture. Add sliced red chili for heat and a wedge of lime if you like extra brightness. A simple side of steamed greens or cucumber salad pairs well.
how to store Sweet & Spicy Chicken Stir-Fry with Peppers & Steamed Rice
Cool leftovers to room temperature, then store in an airtight container. Keep in the fridge for up to 3 days. Reheat in a pan over medium heat with a splash of water to loosen the sauce, or microwave until hot. Do not leave at room temperature for more than 2 hours.
tips to make Sweet & Spicy Chicken Stir-Fry with Peppers & Steamed Rice
- Slice the chicken thin so it cooks fast and stays tender.
- Dry the chicken before tossing with cornstarch so it browns better.
- Use high heat and a hot pan for good sear and quick cooking.
- Cut vegetables in similar sizes for even cook.
- If you like saucier dishes, try a creamy twist for dinner ideas like creamy smothered chicken and rice.
- Taste the sauce and add a little more sweet chili or lime to balance flavors.
variation (if any)
- Use honey instead of sweet chili sauce for a milder sweet flavor.
- Swap chicken for thin beef strips or firm tofu for a vegetarian option.
- Add other vegetables like snap peas, carrots, or broccoli.
- Make it less spicy by reducing or skipping the crushed chili flakes.
FAQs
Q: Can I use frozen chicken?
A: Yes. Thaw it fully, pat dry, and then slice thin before tossing with cornstarch.
Q: Can I make this gluten-free?
A: Use gluten-free soy sauce or tamari, and check that oyster sauce is gluten-free or use a substitute.
Q: How do I stop the peppers from getting soggy?
A: Stir-fry them over high heat and cook only 3–4 minutes so they stay crisp-tender.
Q: Can I cook rice in a rice cooker?
A: Yes. A rice cooker works well. Use the same water-to-rice ratio the cooker recommends.
Conclusion
If you want another version of this flavor profile, see a similar recipe here: Sweet and Spicy Chicken Stir Fry | Butter Your Biscuit.
Sweet & Spicy Chicken Stir-Fry with Peppers & Steamed Rice
Ingredients
Method
- Rinse the rice and cook in salted water according to the package directions. Fluff and keep warm.
- Toss chicken slices with cornstarch, salt, and pepper.
- Heat 1 tbsp oil in a wok or large pan over high heat. Stir-fry the chicken for 5–6 minutes until golden and cooked through. Remove and set aside.
- In the same pan, add the remaining oil. Stir-fry the onion and bell peppers for 3–4 minutes.
- Stir in garlic and chili flakes, cooking for 30 seconds.
- Return chicken to the pan and add soy sauce, oyster sauce, sweet chili, and lime juice. Toss everything for 1–2 minutes until glossy and coated.
- Plate the rice and top with stir-fry, garnishing with fresh chili slices if desired.