This spicy chicken stir fry uses hot chili sauce and includes tomato among other vegetables for a juicy, satisfying meal.
I love stir-fry! Combining flavors and colors in one dish is very appealing. I also enjoy the combination of vegetables and meat. Add a side of white rice and you are good to go.
Although tomatoes are not common in traditional Chinese stir fries, I like to add them from time to time to achieve a saucier stir fry without adding water. Besides, the red hues in colorful tomatoes make great contrast against the green broccoli. Your eyes will thank you :-).
Vegetarians: substitute chicken with tofu, adding the soy sauce in the beginning and the salt with the vegetables.
Spicy chicken stir fry
- 2 boneless chicken breasts
- 1 big red onion
- 1 small zucchini
- 1 big bell pepper green, red or yellow
- 1 head of broccoli
- 4 cloves of garlic peeled and crushed
- 2 medium-sized tomatoes
- 1 of carrots shredded or thinly sliced
- 2 tablespoons of cooking oil
- 3 table spoons of soy sauce
- 1 teaspoon salt
- 1-2 teaspoons of hot chili sauce
Slice all the vegetables in bite-size pieces.
Cut the chicken breasts in bite-size pieces.
On a large skillet or wok, add 1 tablespoon oil and allow it to heat up on high.
Add the chicken and stir until bites are no longer pink.
Add the salt and the onions and stir constantly until onions are close to browning. Place the chicken and onions on a serving dish to add back later.
Add the remaining oil to the frying pan. Once it is hot, add the garlic and stir.
Quickly add the tomatoes and the rest of the vegetables and stir.
Cover for 4 minutes while fire still on high.
Add the chicken back in, stir and add the soy sauce and chili sauce.
Stir for a minute or two.
Serve with plain rice.