Sweet and Spicy Chicken Stir Fry | Butter Your Biscuit (2024)

Try these take-out recipes

• 2 pounds boneless skinless chicken thighs cut into bite-sized pieces
• 1/4 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1/4 cup brown sugar
• 2-3 tablespoons Garlic chili sauce depending on your heat level
• 3 tablespoon ketchup
• 3 tablespoons oil
• 1 small onion cut into slices
• 1 cup yellow pepper cut into slices
• 1 cup red pepper cut into slices
• 1 1/2 cups sugar snap peas
• 4 cloves garlic minced
• Green onions chopped for garnish

• Cut chicken thighs into thin strips and place in a bowl. Add cornstarch, salt, and pepper and mix until combined.

  See Also

  Baked Sweet & Spicy Chicken

• In a small bowl whisk together soy sauce, vinegar, brown sugar, chili sauce, and ketchup until combined. Set aside.

• Heat oil in a skillet (I use a cast iron skillet or wok on high heat. Add chicken in batches and cook for 5-6 minutes. Remove to a bowl and repeat until all chicken is cooked.

• Add onions, peppers and cook for 2-3 minutes. Add in snap peas and garlic, cook another minute.

• Add back in the chicken and add sauce mixture, mix until combined. Simmer for 1-2 minutes for the sauce to thicken up a bit.

• Serve with rice and garnish with green onions.

**If you want to adjust the heat level, just start with 1 tablespoon of garlic chili sauce and taste it.

Snow peas can be used in place of sugar snap peas.