Description
Sweet and Spicy Glazed Chicken with Stir-Fried Vegetables
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
1/4 cup sweet chili sauce
2 tbsp honey
1 tbsp soy sauce
1 tsp sriracha (optional, for extra heat)
Salt and pepper to taste
1 tbsp olive oil
For the Vegetables:
1 cup snap peas
1 cup mushrooms (sliced)
1 cup bell peppers (sliced)
1 cup carrots (thinly sliced)
2 green onions (chopped)
1 tbsp soy sauce
1 tbsp sesame oil
1 clove garlic (minced)
For Serving:
2 cups cooked jasmine rice
Directions
Prepare the Glaze: In a small bowl, mix sweet chili sauce, honey, soy sauce, and sriracha (if using). Set aside.
Cook the Chicken: Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper, and sear for 4-5 minutes on each side until golden brown and cooked through. Brush the glaze generously over the chicken and cook for an additional 2 minutes, flipping to caramelize the glaze. Remove from heat and keep warm.
Stir-Fry the Vegetables: In a separate skillet or wok, heat sesame oil over medium-high heat. Add garlic and cook for 30 seconds. Add snap peas, mushrooms, bell peppers, and carrots. Stir-fry for 5-6 minutes until crisp-tender. Add soy sauce and green onions, tossing to coat.
Assemble: Plate the cooked jasmine rice, top with glazed chicken, and serve the stir-fried vegetables on the side.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 420 kcal per serving
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Step-by-Step Guide
Follow this detailed guide for perfect results. First, ensure all vegetables are prepped and the glaze is mixed. Pat the chicken breasts dry with a paper towel before seasoning; this ensures a better sear. When cooking the chicken, avoid moving it for the first few minutes to develop a golden crust. After adding the glaze, watch carefully as the sugars can burn quickly. For the vegetables, add them to the hot wok in order of hardness: carrots first, followed by bell peppers and snap peas, with mushrooms last to prevent sogginess. Stir constantly for even cooking.
Serving Suggestions
This dish is versatile. Serve the chicken and vegetables over jasmine rice as instructed, or try it with quinoa, cauliflower rice, or rice noodles. Garnish with extra chopped green onions, sesame seeds, or a squeeze of fresh lime juice. For a complete meal, add a side of spring rolls or a simple cucumber salad with a rice vinegar dressing.
How-to Summary
In summary, this 30-minute meal involves making a sweet-spicy glaze, searing and glazing chicken breasts, and quickly stir-frying a colorful vegetable medley. The key steps are achieving a good sear on the chicken, caramelizing the glaze without burning, and keeping the vegetables crisp-tender by cooking them quickly over high heat.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well. They may require a slightly longer cooking time due to higher fat content. Ensure the internal temperature reaches 165°F (74°C).
How can I make this dish less spicy?
Simply omit the sriracha from the glaze. The sweet chili sauce provides mild heat, so the dish will be flavorful but not spicy.
What are good vegetable substitutions?
Broccoli florets, zucchini, baby corn, or water chestnuts are excellent alternatives. Maintain similar quantities and adjust stir-fry time accordingly.
Can I prepare the glaze ahead of time?
Absolutely. The glaze can be mixed and stored in the refrigerator for up to 3 days. Let it come to room temperature before using for easier brushing.
How do I store and reheat leftovers?
Store components separately in airtight containers for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water to prevent dryness.
Common Mistakes to Avoid
- Crowding the Pan: Searing too many chicken breasts at once steams them. Cook in batches if necessary.
- Overcooking the Vegetables: Stir-fry on high heat for a short time to retain crunch and nutrients.
- Burning the Glaze: The honey and sugar in the glaze burn easily. Apply it in the last 2 minutes of cooking and monitor closely.
- Not Prepping Ingredients First: Have everything chopped and measured before you start cooking, as the process moves quickly.
Conclusion
This Sweet and Spicy Glazed Chicken with Stir-Fried Vegetables is a perfect weeknight dinner that delivers maximum flavor with minimal effort. The balance of sweet, savory, and spicy notes, combined with colorful, crisp vegetables, creates a restaurant-quality meal at home. By following the detailed steps and tips provided, you can easily master this dish and customize it to your taste. It’s a reliable, healthy, and delicious recipe that is sure to become a regular in your dinner rotation.