How can I make sure the sauce is not too spicy?

When making the sauce, always taste it before adding into the skillet. Then you can adjust before it starts cooking. If your whole family doesn't like spicy food, it's easy to adapt the sauce. Add more broth or water and a teaspoon or two of sugar. And you can add more sweet chili sauce and hoisin sauce. Or you can double the sauce, but leave out the ginger and don't use any of the pepper's seeds. Who doesn't love extra sauce anyway?! If spiciness is just not for you, try my Sweet Chili Chicken .

What side dishes to serve alongside

We love tons of stir-fried vegetables with Asian dishes. Vegetables like snow peas, cauliflower, snap peas and string beans in a little oil with salt, pepper and garlic taste delicious and take no time at all. Sweet and Spicy Brussels Sprouts and Marinated Broccoli are also great side dishes that cook quickly.

How can I make the sauce thinner or thicker?

To thin out the sauce, add some water or broth and simmer lightly. If you want more flavor in the sauce as well, add some more sweet chili sauce or Hoisin sauce. To thicken sauces, mix cornstarch, flour or Arrowroot powder into 1/4 cup water or broth and add to the sauce. Stir well, pressing out any lumps. Add to the sauce, simmer on low and stir while it cooks and thickens.

Hot and Spicy Chicken ⋆

Description

This Hot and Spicy Chicken has tender chicken quickly browned and coated in a savory, spicy sauce. Choose the spice level with the amount of dried chili peppers used in this dish. This quick stir fry is perfect for busy weeknight dinner and is ready under 30 minutes.

Ingredients

Units Scale

1 1/2 pounds boneless chicken thighs
2 tablespoons oil
8-10 dried chili peppers

Sauce

2 tablespoons sweet chili sauce *
2 tablespoons Hoisin sauce
1 tablespoon rice wine vinegar
2 teaspoons garlic powder
1/2 - 1 teaspoon ground ginger or 2 teaspoon fresh ginger
1 tablespoon sugar, or to taste *
1/4 cup beef or chicken broth
1 tablespoon Arrowroot powder or cornstarch *
1/4 cup soy sauce, low sodium

Garnish with chopped green onions.

Cook Mode Prevent your screen from going dark

Instructions

Cut chicken into 1 inch cubes.
Heat 1 tablespoon oil in large skillet.
Saute' the chili peppers in the hot oil for 3 minutes. If you cut open 3-4 chili peppers, the seeds will give an extra spicy flavor. Remove peppers to a bowl.
Heat the remaining oil in the pan and stir fry the chicken cubes until golden brown, about 3 minutes.
Stir together the sauce ingredients and add it and the chili peppers to the skillet.
Lower heat to low-medium flame. Bring to a simmer and stir for 2-3 minutes until heated through and the sauce is slightly thickened. Remove chili peppers before serving.
Serve over white, brown or cauliflower rice. Garnish with optional chopped scallions or sesame seeds.

Notes

Make sure you taste the sauce before adding to the skillet. Add more sweetener if needed. Don't add more soy sauce before tasting since it is salty.

Only stir fry the chicken for a few minutes. It will remain tender if it is not overcooked.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet on the stove for 2-3 minutes until hot.

Freeze cooled leftovers in an airtight container for up to 3 months. Defrost overnight in the refrigerator and reheat as above.

Nutrition

Serving Size: 1
Calories: 193
Sugar: 5g
Sodium: 868mg
Fat: 10.4g
Carbohydrates: 12.6g
Protein: 13.4g
Cholesterol: 53mg