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- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces - 2 tablespoons vegetable oil - 2 cloves garlic, minced - 1 inch fresh ginger, grated - 1 red bell pepper, sliced - 1 cup snap peas, trimmed - 3 green onions, chopped - 1/4 cup honey - 1/4 cup soy sauce (low sodium) - 1 tablespoon sriracha (adjust to taste) - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 teaspoon grated lime zest - Sesame seeds - Additional green onions Sweet and Spicy Asian Chicken has a balance of flavors you will love. The chicken thighs are juicy and tender. The crunchy vegetables add color and texture. The sauce is a mix of sweet and spicy. You can adjust the heat with sriracha. If you want extra crunch, sprinkle sesame seeds on top. This dish is fun to make and eat! For the full recipe, visit the section below. Start by coating the chicken with cornstarch. Place the chicken pieces in a bowl. Sprinkle the cornstarch over them. Toss until the chicken is evenly coated. This step helps the chicken become crispy when cooked. For crispy chicken, ensure your oil is hot when you add it to the skillet. Heat your skillet or wok over medium-high heat. The oil should shimmer when hot. Add the chicken pieces and let them cook for about 5 to 7 minutes. Look for a golden brown color and make sure they are cooked through. Remove the chicken and set it aside. In a small bowl, combine all the sauce ingredients. Mix honey, soy sauce, sriracha, rice vinegar, sesame oil, and lime zest. Taste the sauce. If you want it spicier, add more sriracha. If you prefer it sweeter, add more honey. Adjust it to suit your taste. Add minced garlic and grated ginger to the same skillet. Sauté them for about 30 seconds until they smell great. Next, add the sliced red bell pepper and snap peas. Stir-fry for 3 to 4 minutes. The vegetables should be tender but still crisp. They should have vibrant colors when done. Return the cooked chicken to the skillet with the vegetables. Pour the sauce over everything and stir well. Let the dish simmer together for 2 to 3 minutes. This allows the flavors to blend. Before serving, sprinkle chopped green onions on top. For the full recipe, check out Sweet and Spicy Asian Chicken. To get the best flavor, balance sweetness and spiciness. Use honey for sweetness and sriracha for heat. Start with a small amount of sriracha. You can always add more if you like it spicier. Fresh ingredients make a big difference. Use fresh ginger and garlic for a vibrant taste. Choose colorful vegetables like red bell pepper and snap peas for both flavor and a beautiful look. For frying chicken, use a hot skillet or wok. This helps the chicken get crispy. Coat the chicken pieces with cornstarch before frying. It creates a nice crunch. When stir-frying, add ingredients in the right order. Start with garlic and ginger, then add vegetables. This way, everything cooks evenly. Keep stirring to avoid burning. Serve your Sweet and Spicy Asian Chicken over rice or quinoa. Both options soak up the sauce well. For a complete meal, add side dishes like steamed broccoli or a simple salad. You can also serve it with spring rolls for a fun twist. For extra flair, garnish with sesame seeds and chopped green onions. This adds color and texture to your plate. {{image_2}} You can change the protein in this dish. Try using tofu or shrimp instead of chicken. Both options soak up the sweet and spicy sauce well. If you choose tofu, press it first to remove extra water. For shrimp, cook until they turn pink. You can also mix in different vegetables. Seasonal veggies add color and nutrients. Try zucchini, broccoli, or carrots. Each brings its own taste and texture. Be creative with what you have on hand. Adjusting the sauce can change the whole dish. If you want a sweeter flavor, add more honey. For a tangy taste, increase the rice vinegar. You can even replace honey with maple syrup for a new twist. Experimenting with heat levels is fun. Add more sriracha for extra spice. If you prefer less heat, reduce the sriracha. You can also use chili flakes for a milder kick. While rice or quinoa is great, you have other options. Serve over noodles or cauliflower rice for a change. Each base adds its unique twist to the meal. For meal prep, consider using lettuce wraps. They make a fun, low-carb option. You can fill the wraps with chicken and veggies, making it easy to grab and go. Check the Full Recipe for details on how to prepare this dish. You can store Sweet and Spicy Asian Chicken in the fridge. It will stay fresh for about 3-4 days. Make sure to place it in an airtight container. This keeps the flavors locked in and prevents the dish from drying out. If you want to keep it longer, freezing is a great option. First, let the dish cool completely. Then, place it in a freezer-safe container. You can also use freezer bags. Squeeze out excess air to avoid freezer burn. This dish can last for up to 3 months in the freezer. When it’s time to eat the leftovers, you have two great options. The microwave is quick and easy. Just place the chicken in a bowl, cover it, and heat for 1-2 minutes. Stir halfway through for even heating. The stovetop is another good choice. Heat a skillet over medium heat. Add a splash of water or broth to keep it moist. Reheat for about 5-7 minutes until hot. Either method works well for a tasty meal. You can find the full recipe to make this dish again if you want! Making Sweet and Spicy Asian Chicken takes about 30 minutes. You spend 15 minutes prepping the ingredients. The cooking process takes another 15 minutes. This dish is quick and easy, perfect for busy nights. Yes, you can make this dish ahead of time. Cook the chicken and vegetables, then store them in an airtight container. This meal can last in the fridge for up to three days. When you're ready to eat, just reheat it on the stove or microwave. If you need a soy sauce substitute, try using coconut aminos. It has a similar taste and is soy-free. You can also use tamari for a gluten-free option. Both provide a nice umami flavor without soy. Yes, you can make Sweet and Spicy Asian Chicken gluten-free. Use tamari instead of soy sauce. Make sure to check the labels on other ingredients, like sriracha and rice vinegar. This way, you can enjoy this dish without any gluten. This blog post covered how to make Sweet and Spicy Asian Chicken. We discussed main ingredients, like chicken thighs and fresh veggies. You learned how to prepare the sauce, stir-fry, and achieve crispy chicken. We also explored tips for flavor and serving options. Remember, you can adjust the spice and use different proteins. This dish is great for meal prep and can be frozen too. Enjoy your cooking, and have fun trying new flavors in your kitchen!

Sweet and Spicy Asian Chicken

Savor the delicious flavors of Sweet and Spicy Asian Chicken with this easy recipe! Juicy chicken thighs are coated in a crispy layer and stir-fried with vibrant veggies before being drizzled in a mouthwatering homemade sauce. Perfect for a weeknight dinner that’s quick and packed with taste. Click through to explore this recipe and impress your family with a dish that combines sweet, spicy, and savory goodness!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 tablespoon cornstarch

2 tablespoons vegetable oil

2 cloves garlic, minced

1 inch fresh ginger, grated

1 red bell pepper, sliced

1 cup snap peas, trimmed

3 green onions, chopped

For the Sweet and Spicy Sauce:

1/4 cup honey

1/4 cup soy sauce (low sodium)

1 tablespoon sriracha (adjust to taste)

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon grated lime zest

Instructions
 

In a medium bowl, toss the chicken pieces with cornstarch until they are evenly coated. This will help the chicken get crispy when cooked.

    In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the chicken pieces and cook for about 5-7 minutes, until browned and cooked through. Remove chicken from the skillet and set aside.

      In the same skillet, add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

        Add the sliced red bell pepper and snap peas to the skillet. Stir-fry for 3-4 minutes until they are tender yet crisp.

          While the vegetables are cooking, combine all the ingredients for the sweet and spicy sauce in a small bowl: honey, soy sauce, sriracha, rice vinegar, sesame oil, and lime zest. Mix well.

            Return the cooked chicken to the skillet with the vegetables, pour the sweet and spicy sauce over the top, and stir to combine, letting everything simmer together for an additional 2-3 minutes.

              Sprinkle chopped green onions on top before serving.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the Sweet and Spicy Asian Chicken over a bed of steamed jasmine rice or quinoa. Garnish with additional chopped green onions and sesame seeds for a touch of flair.