Simple Spicy Chicken Stir-Fry

So, does it mean you’re officially old when you eat dinner at 4:30?  Well wait.. let me clarify a little bit first.  We did not eat breakfast or lunch so I was starving.  Does that mean we’re not old?  Not that being old is necessarily a bad thing but it’s not something you want to consider when you still have an 11 year old at home.  Hmm things to ponder.  Anyway, I work from home and when lunch time came around I told my husband I was starving!  He asked what I wanted and I told him stir-fry.  You see he makes the most amazing stir-fry ever and I knew it was planned for dinner.  Of course he laughed and told me that was for dinner and asked again what I wanted for lunch.  I replied then I want dinner for lunch.  He’s so good to me!  He immediately went to the grocery and grabbed the missing ingredients for stir-fry, came home and made dinner so we could eat early.  You’re going to love this Simple Spicy Chicken Stir-Fry.  It is full of flavor, is ready in 30 minutes or less and packs a lot of heat.  We love spicy food but if you do not you can remove all or some of the jalapeno and Serrano peppers from the recipe.  They will not be missed as there is plenty of seasoning to still make this dish very flavorful!

 

Simple Spicy Chicken Stir Fry - YoursAndMineAreOurs.com

Simple Spicy Chicken Stir Fry - YoursAndMineAreOurs.com

 

Simple Spicy Chicken Stir-Fry

2 lbs. Boneless, skinless chicken breasts – cut in 1 inch pieces
3 medium size zucchini – cut in 1 inch pieces
3 large bell peppers – cut in strips
2 jalapeno peppers – sliced
2 Serrano peppers – sliced
4 Cups Rice – Prepare according to package
1/4 cup vegetable oil
3 teaspoons cayenne pepper
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon pepper
1/4 cup soy sauce
2 tablespoons cooking sherry

Mix cayenne pepper, garlic powder, salt and pepper in a bowl.  Add chicken pieces to the bowl and rub the spice mix into the chicken pieces making sure that all have rub on them.
Heat oil in a wok and then add chicken pieces.  Cook on medium/high until cooked through – about 10 minutes, stirring occasionally to ensure even cooking.
Add vegetables to the pan and let cook until they are crisp tender – approximately 10 minutes, stirring frequently.
Add sherry and soy sauce, stir and let cook for an additional 10 minutes.
Serve over prepared rice.

~ Enjoy!

*Note ~ We use a rice cooker similar to this one,   14 cup Rice Cooker , for our rice.  If you don’t have one you should definitely consider purchasing one!  The rice is always perfectly cooked and it makes it such an easy job.  I typically do not care for one purpose small appliances but this is one that I love!

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About Tammy Northrup

Mother of five sons and one daughter, grandmother to two spunky girls and five of the sweetest boys ever, wife to a mostly amazing man .. okay he's all amazing most of the time, blogger, food lover and onion hater.

Comments

  1. Double Yum. Thank you.

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