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Sweet & Tangy Chicken Vegetable Stir Fry

Red pepper jelly adds a sweet underlying tang to your stir fry, which complements the salty soy and the slight kick from the red pepper flakes and ginger.
Course dinner
Total Time 30 minutes
Servings 4
Author Rachel Singer

Ingredients

- for the chicken

  • 1 tablespoon olive oil or canola oil
  • 1 lb chicken tenderloin or breast, trimmed and cut into bite sized pieces
  • Sea salt, to taste
  • Black pepper, to taste

- for the sauce

  • 2 tablespoon red pepper jelly
  • 3 tablespoon soy sauce
  • 2 teaspoon sesame oil
  • ½ teaspoon crushed red pepper
  • ½ teaspoon ginger

- for the veggies

  • 1.5 tablespoon canola oil, divided
  • 1 medium red onion, cut in half and then sliced
  • 4 cloves garlic, chopped
  • 1 red, orange, or yellow bell pepper, roughly chopped
  • 4 oz fresh green beans, trimmed and halved
  • 12 oz bag frozen stir fry veggies (unseasoned)

- to serve (recommended)

Instructions

  • Trim chicken, cut it into bite-sized cubes, and season with sea salt & pepper. Heat olive oil in a large skillet over medium-high heat until shimmering, then add the chicken and continue to cook over medium-high heat until cooked through, stirring occasionally (about 5-6 minutes). Remove chicken to a separate plate.
  • While chicken is cooking, stir together all of the sauce ingredients in a small bowl and reserve for later.
  • After you remove the chicken from the pan, add 1 tablespoon canola oil to the same hot skillet and heat briefly over medium-high heat. Add onion and saute for two minutes, stirring frequently. 
  • Stir in garlic and continue sauteing for another minute, then add bell pepper and green beans and cook for another two minutes, continuing to stir frequently.
  • Push vegetables to the edges of the pan to create a well in the center, then add ½ tablespoon canola oil to the center of the pan, followed by the frozen stir fry veggies. Continue sauteing over medium-high heat, stirring frequently, or until frozen vegetables are heated through (about five minutes).
  • Stir in the cooked chicken and sauce and continue sauteing over medium-high heat until sauce is heated through and coats the veggies nicely, about two minutes.
  • Serve your hot stir fry over cooked rice or noodles, and top with chopped green onions. (Rice and green onions are optional, but recommended.)

Notes

If you start your rice at about the same time you start chopping and cooking, everything should be done at about the same time -- or this stir fry also works well served over leftover cooked rice.