Chicken and Veggie Stir-Fry with Sweet-Heat Sauce

Name: Chicken and Veggie Stir-Fry with Sweet-Heat Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 8 oz Bamboo Shoots; 0.67 cup Chicken Broth; 3 tbsp Corn Oil; 2 tbsp Cornstarch; 1 whole Garlic; 0.5 cup Green Onion; 1 tbsp Hoisin Sauce; 1 whole Onion; 1 whole Red Bell Pepper; 0.5 tsp Red Pepper Flakes; 0.5 cup Rice; 8 oz Sliced Mushrooms; 12 oz Snap Peas; 3 tbsp Soy Sauce; 1 tbsp Sugar; 1 lb Thin-Cut Chicken Breast; 1 tsp Toasted Sesame Oil

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳 Halal 🕌

Chicken and Veggie Stir-Fry with Sweet-Heat Sauce balances tender strips of chicken with crisp sugar snap peas, peppers, and mushrooms in a glossy, lightly sweet and spicy soy-hoisin glaze. The sesame aroma and gentle red pepper warmth make each bite bright and satisfying. Great for busy weeknights, it pairs perfectly with steamed rice for a complete dinner.

Prep20 mins
Cook15 mins
Serves6
DifficultyEasy

1

Mix all stir-fry sauce ingredients in a small bowl and set aside.
2

Heat 2 tablespoons oil in a wok or large skillet over medium-high heat.
3

Add chicken and cook for 4 to 6 minutes, or until cooked through.
4

Add onion and the remaining 1 tablespoon oil, and stir-fry for 1 minute.
5

Add asparagus, red pepper, mushrooms, and bamboo shoots; stir-fry for 5 minutes.
6

Stir the sauce mixture until smooth, then pour it into the wok.
7

Add green onions.
8

Stirring constantly, bring to a boil and boil for 1 minute.
9

Serve with rice.