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.
- 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.