Get the Recipe: 15-Minute Spicy Chicken
Quick, easy and delicious, enjoy this spicy chicken on it's own, with rice or in a rice or grain bowl, in lettuce wraps or tacos etc.
Ingredients
- 6 boneless, skinless chicken thighs, *or see Note 1 below
- Salt and freshly ground pepper
- 3 Tablespoons cornstarch, or similar starch such as arrowroot or potato starch
- 2 Tablespoons cooking oil, such as vegetable or canola
Spicy Sauce:
- 5 Tablespoons rice vinegar, unseasoned rice vinegar recommended
- 3 Tablespoons soy sauce, low-sodium recommended
- 1 Tablespoon Sambal Oelek, or a bit less or more, depending on spice tolerance *or see Note 2 below for other options
- 2 Tablespoons runny honey
- 1/2 teaspoon sesame oil
Garnish:
- Diced green onion
- Sesame seeds
Instructions
- Tip! A hot pan is the secret to both cooking quickly and getting a nice bit of browning and flavour. I love my cast-iron skillet for this job, or a stainless steel skillet works nicely, too. I don't recommend a non-stick skillet, which doesn't perform well at high temperatures.
- Cut the chicken into bite-sized pieces and place them into a large bowl. Sprinkle with cornstarch and toss well to evenly coat all the chicken.
- Heat a cast-iron or stainless steel skillet on the stovetop over medium-high heat for a couple of minutes.
- Add the oil to the hot pan and allow the oil to heat briefly. Add all the chicken to the pan and distribute evenly in the pan. Allow to sit undisturbed for about 3 minutes or until it starts to colour underneath.
- Meanwhile, combine all the sauce ingredients in a small bowl, whisk together and set aside.
- Stir the chicken and allow it to cook undisturbed for another minute. Use tongs to flip the chicken as needed so all sides of the chicken are cooked. Continue cooking, stirring regularly, until chicken is cooked through and evenly golden.
- Pour the sauce into the skillet and stir to combine. Allow the sauce to simmer with the chicken, stirring as needed, until the sauce thickens and coats the chicken.
- Add the green onion and sesame seeds to the skillet and serve.
Notes
Note 1: You can use boneless chicken breasts if you prefer. You will only need 1 lb. or about 2 medium-sized breasts. Be sure to cut into small pieces for quick cooking.
Note 2: Asian Chili Garlic sauce is a good substitute for Sambal Oelek. You will need to use a touch more than specified for the same heat levels.
Variations
This spicy sauce also works well with thawed salmon chunks! Or pork (especially pork tenderloin cut into pieces). Or try firm tofu pieces. Or just stir-fried vegetables. You really can't go wrong!
Ways to use this spicy chicken:
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- Make a bowl: Start your bowl with a layer of rice, quinoa or other grains. Top with some spicy chicken and raw or steamed vegetables.
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- Make it a stir fry: Before cooking your chicken, stir fry some vegetables in hot oil, then remove to a bowl. Cook your chicken per the instructions and then return your vegetables to the pan at the end to re-warm (or simply serve on top or alongside your chicken).
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- Try a noodle bowl: Soak some noodles in hot water (like shelf-stable udon) and add to your chicken at the end of cooking to warm. Serve in a bowl topped with grated carrot and lots of green onion. *You can use any noodle, but for a quick meal, go for a noodle that doesn't need boiling, but rather one that just needs softening by soaking in hot water before using.
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- Put it in a taco: Add your spicy chicken to a warmed tortilla and top with lots of vegetables.
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- Use it in a lettuce wrap: Add some spicy chicken and cooked rice on top of large Boston lettuce leaves, top with grated carrot, green onion and sesame seeds for delicious and easy lettuce wraps.
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- Enjoy simply: Enjoy your spicy chicken along with a salad or simple, steamed greens or vegetables.
Serving: 1serving, Calories: 504kcal, Carbohydrates: 15g, Protein: 29g, Fat: 36g, Saturated Fat: 8g, Cholesterol: 166mg, Sodium: 972mg, Potassium: 376mg, Fiber: 1g, Sugar: 9g, Vitamin A: 132IU, Vitamin C: 2mg, Calcium: 16mg, Iron: 1mg
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