Hot & Spicy Chicken-Easy One Pan Meal
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Feel the need for heat?” Hot And Spicy Chicken: a blend of savory, slightly sweet sauce, crisp chicken, and vibrant veggie strips exploding with feisty flavors!
If you’re looking for an easy weeknight supper, this one-pan dinner idea should be on the menu! Make it to enjoy with a variety of sides like cooling creamed cucumbers, Chinese cole slaw, or a simple side salad with Honey Sesame Salad Dressing
Table of Contents
Why We Love Asian Spiced One Pan Chicken Recipe
- Quick to prepare with just 20 minutes total time from start to finish.
- The level of heat is always in your hands by adjusting the hotter ingredients.
- Combined savory, sweet, and umami flavors are delectable in the spicy chicken sauce!
- Quick and easy cleanup is always the bonus with one-pan dishes.
Hot & Spicy Chicken Dinner Ingredients
For specific amounts, please refer to the printable recipe card at the bottom of the post.
For those who don’t “feel the need for heat,” leave out the spicy ingredients for a deliciously sweet and savory one-pan chicken meal everyone will enjoy!
Crispy Chicken Ingredients:
You’ll need 4” skinless, boneless chicken slices, corn starch, avocado oil, and salt & pepper seasoning.
Veggies:
I use sliced red and yellow bell peppers for their colorful and sweeter flavor, but green peppers also work, plus shredded carrots, minced garlic, and dried chili peppers. (There’s your heat!)
Spicy Chicken Sauce:
To prepare the base of the Asian chicken sauce, start with chicken stock, low-sodium soy sauce, rice vinegar, honey, and oyster sauce. The spicy ingredients are chili garlic sauce, sriracha sauce, and red pepper flakes, which can be omitted if you are seeking milder flavors.
Garnish:
Sesame seeds add texture, and sliced green onions bring a pop of color and freshness for the finishing touches.
How To Make Easy One Pan Hot & Spicy Chinese Chicken
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
Whip up this delicious one-pan meal that rivals your favorite spicy chicken Chinese takeout! In just 20 minutes, a saute pan or wok transforms fantastic flavors and textures into an easy weeknight meal. Get ready for crispy chicken and veggies in a tantalizing, spicy Asian sauce!
- Coat chicken strips with the cornstarch mixture and pop them into heated oil until the juices run clear. Transfer the golden chicken to a clean plate.
- Saute the peppers and carrots for 3-4 then add the dried chili pepper and garlic, cooking for an additional minute.
- Add the spicy chicken sauce ingredients to the pan and saute, stirring for 1 minute.
- Stir in the chicken and continue stirring until the sauce is thick and aromatic.
Garnish your dish with sesame seeds and sliced green onions when serving.
Recipe Notes + Tips
- The key to perfectly crisped chicken is to heat the oil for 2-3 minutes until it’s hot enough to immediately start browning.
- To check if the oil is hot enough, a drop of water on the hot surface should sizzle immediately, sounding like applause. (Use caution to avoid splatter.)
- Adjust or omit dried chili peppers, chili garlic sauce, sriracha sauce, and red pepper flakes for a delicious Asian-style chicken recipe without scorching your buds.
- Choose one or two for only a touch of heat. While chili garlic sauce will have the most flavor and texture, the sriracha sauce has a similar flavor with less garlic and lightly tempered sweetness.
- Always ensure chicken reaches an internal temperature of 165°F (74°C) so it’s safe to eat.
- Sesame oil can turn rancid if it has been opened too long or stored in a warm, well-lit area. Discard if the color is dark or amber, the fragrance isn’t light and nutty, or the taste is bitter.
- Even as little as ½ tsp of rancid sesame oil can ruin the taste of an Asian spiced one-pan dinner recipe.
STORAGE
Cool hot & spicy chicken to room temperature. Then, transfer the leftovers to an airtight container and store them in the refrigerator. Enjoying chicken leftovers within 3-4 days is best to ensure freshness and safety.
If you want to store spicy chicken for a longer period, use a freezer-safe container and freeze for up to 2-3 months. Keep in mind that freezing will affect the textures when reheated, but you’ll still enjoy the spicy, savory, sweet flavor!
Recipe FAQs
Yes, hot and spicy chicken is meant to be layered in sweet, umami, and elevated spicy flavor. Spice levels in Asian-style chicken dishes can vary by recipe. Look for mentions of specific hot chile peppers and red pepper sauces; heat levels are easily adjusted to taste.
For super crispy chicken strips, pat chicken dry, use hot oil (325°F), don’t overcrowd the pan, and use a cornstarch coating. Sear the chicken undisturbed to develop a golden brown crust, turn and drain on a wire rack.
Ingredient Substitutions
- Cornstarch – is the key to a durable and crunchy coating that stands up to the spicy chicken sauce. When fully coated and fried, potato starch, rice flour, and tapioca starch also tend to hold up well.
- Oyster Sauce – adds a unique savory depth to the spicy chicken sauce. You can combine soy sauce and a touch of fish sauce for a similar flavor.
- Veggies – for this one pan meal are interchangeable and flexible. As I mentioned before, bell peppers of any color work well, or you could try or add broccoli florets, snap peas, mushrooms, baby corn, or bok choy.
- Frozen Veggies – Frozen vegetables work great in Chinese-style dishes, although they may release more water, so thaw and pat them dry for a crispier result. You can also cook them frozen, but expect a slightly longer cooking time.
- Chicken Breast – isn’t the only protein option for this hot & spicy Chinese dish. Boneless, skinless chicken thighs cut into bite-sized pieces are tender and juicy. You can also use tofu, fish, or shrimp.
Spice up your mealtime with our Hot & Spicy Chicken recipe! With a savory-sweet sauce, crispy chicken, and vibrant veggies, it’s bursting with feisty flavors. Perfect for busy weeknights, it’s ready in just 20 minutes. Adjust the heat to your liking and enjoy a delicious one-pan dinner with easy cleanup!
Hot And Spicy Chicken
Spice up your mealtime with our Hot & Spicy Chicken recipe! With a savory-sweet sauce, crispy chicken, and vibrant veggies, it's bursting with feisty flavors. Perfect for busy weeknights, it's ready in just 20 minutes.
Ingredients
- 2 tablespoons avocado oil, divided
- 1 pound skinless and boneless chicken, sliced into 4-inch pieces
- ¼ cup cornstarch
- ⅛ teaspoon coarse kosher salt
- ⅛ teaspoon black pepper
- 1 cup red bell pepper, sliced (1 bell pepper)
- ½ cup yellow bell pepper, sliced (½ bell pepper)
- ¼ cup carrot, peeled and shredded
- 5 dried chili peppers
- 4 garlic cloves, minced
- ¼ cup chicken stock
- 4 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon chili garlic sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sriracha sauce
- ½ teaspoon sesame oil
- ½ teaspoon red pepper flakes
- 2 green onions, sliced
- 1 teaspoon sesame seeds
Instructions
- In a saute pan over medium heat add 1 tablespoon of avocado oil. Allow the oil to get hot, which will take 2-3 minutes.
- In a bowl add the chicken, cornstarch, salt, and pepper. Make sure the chicken is fully coated.
- Add the chicken to the saute pan. Cook the chicken for 4-7 minutes or until the juices run clear. You want an internal temperature of 165° F. Transfer the chicken to a plate.
- To the saute pan add the bell peppers, carrots, and 1 tablespoon of avocado oil. Cook for 3-4 minutes or until the vegetables are softer.
- Add the dried chili peppers and garlic. Cook for 1 minute.
- To the saute pan add the chicken stock, soy sauce, rice vinegar, honey, chili garlic sauce, oyster sauce, sriracha sauce, sesame oil, and red pepper flakes. Stir for 1 minute.
- Add the chicken back to the saute pan. Continue stirring until the chicken is fully coated and the sauce is thicker.
- Serve with rice or pasta and top with green onions and sesame seeds.
Notes
STORAGE:
Cool to room temperature. Then, transfer the leftovers to an airtight container and store them in the refrigerator. Enjoying chicken leftovers within 3-4 days is best to ensure freshness and safety.
TO FREEZE: Use a freezer-safe container and freeze for up to 2-3 months. Keep in mind that freezing will affect the textures when reheated, but you’ll still enjoy the spicy, savory, sweet flavor!
*Best Practice: Always ensure chicken reaches an internal temperature of 165°F (74°C) so it's safe to eat.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 400Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 101mgSodium: 987mgCarbohydrates: 26gFiber: 2gSugar: 12gProtein: 36g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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