Spicy Chicken Stir-Fry

5 from 6 votes

Spicy chicken stir-fry features crispy tempura-fried chicken tossed in a sweet and spicy stir fry sauce with tender vegetables and juicy pineapple.

Prep Time25

Cook Time20

Total Time45

Course: Dinner, Lunch

Cuisine: Asian

Keyword: chicken stir fry, spicy chicken, spicy chicken stir fry

Servings: Servings

Calories: 264kcal

Cut the chicken breasts in half lengthwise. Cut into 1-inch strips and then into bite sized cubes.
In a small bowl, add half of the dry tempura mix and coat the chicken pieces.
With the remaining tempura mix, add to a bowl with ¾ cups of cold water.
Heat a large frying pan or skillet, with oil to 375°.
Shake off the excess dry tempura mix from the chicken and coat in the wet mixture.
Drop into hot oil and fry until golden brown and crispy. About 6-8 minutes.
Set fried chicken aside. Work in batches so the temperature of the oil stays the same.

Whisk together pineapple juice, soy sauce, sweet chili sauce, pepper, chili crisp, green onions and cornstarch.

In a large heavy bottom skillet or wok, heat sesame oil over medium high heat.
Once hot, add the onions and cook for 1 minute.
Add the bell peppers, cook for an additional 2 minutes.
Add sugar snap peas, garlic, ginger and pineapples. Cook for an additional minute.
Add the stir fry sauce to the pan and bring to a boil.
Remove from heat and toss the chicken in the sauce to coat.
Serve over rice, noodles, or just as is.
Makes 4-6 servings

Tips

Keep the Oil Hot: Maintaining the oil temperature ensures the chicken cooks up crispy rather than greasy.
Prep Ingredients First: Stir fry recipes cook quickly, so having everything chopped and ready makes the process smoother.
Don't Overcrowd the Pan: Cooking vegetables in batches prevents them from steaming instead of sautéing.
Use Fresh Ginger and Garlic: Fresh ingredients add far more flavor than their powdered counterparts.
Use a Wok or Heavy-Bottomed Skillet: The dish cooks quickly over high heat. Use a pan that can stand up to that.