Tasty Spicy Chicken Feast

Juicy chicken pieces and crisp bell peppers combine in this mouthwatering 20-minute meal. The magic comes from the well-balanced sauce that wraps every bite with sweet, tangy, and fiery flavors, making a restaurant-quality dish right at home.

While testing, I found that cutting chicken a bit bigger than usual keeps it super juicy but still cooks fast. My kids really like how the peppers stay crunchy while soaking up all that tasty sauce.

Key Ingredients Overview

• Boneless chicken breasts: Add light protein and stay tender when cooked just right
• Bell peppers: Bring natural sweetness and keep their nice crunch with quick cooking
• Chili garlic sauce: Adds richness beyond just heat, giving the dish garlicky and slightly tangy notes
• Green onions: Offer two different flavors when split up, whites cook into savory base, tops add fresh crunch as garnish
• Chicken broth: Makes a tasty sauce foundation while gently steaming the veggies
• Cornstarch: Turns the liquid into a smooth glaze that hugs every ingredient nicely

Crafting Your Delicious Dish

Setup Smart:

Get everything ready before starting. Cut chicken across the grain into bigger chunks for even cooking. Chop peppers into pieces matching your chicken size for balanced bites. Mix sauce stuff in a bowl, and try it to adjust the spiciness to your liking.

Perfect Chicken:

Get your biggest pan hot enough that water droplets dance on it. Add oil and spread it around, then put chicken pieces in without crowding them. Let each piece get golden before moving it. Cook until outside looks brown but inside stays a tiny bit pink.

Sauce Magic:

Add your mixed sauce around the sides of the pan, letting it bubble and get a bit sticky. Slowly add broth while stirring to get all the tasty bits off the bottom. Toss in peppers and white onion parts, mixing gently so everything gets saucy. Put the lid on and let steam do its thing.

Final Touch:

Mix cornstarch with water until smooth and pour it in slowly while stirring. Watch the sauce turn into a glossy coating. Taste it and add more seasonings if needed, knowing flavors get stronger as it cools down.

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I've noticed green bell peppers can make the dish too sharp sometimes, so I like using red, yellow, or orange ones better. My grandma always told me to add the cornstarch mix little by little for the smoothest sauce.

Perfect Pairings

Make this meal complete by serving it with soft jasmine rice that soaks up all that yummy sauce. For extra crunch, try adding crispy Asian green beans or sweet honey carrots. A cool cucumber salad works great against the spicy flavors.

Easy Changes

Make a low-carb version using riced cauliflower or zucchini noodles as your base. For more protein, throw in some cashews or peanuts during the last few minutes. Vegetarians can swap in firm tofu, pressed and cubed, for equally tasty results.

Storing Leftovers

Keep any extras in a sealed container in your fridge for up to three days. The sauce might get thicker when cold. When warming it up, add a little chicken broth or water to get back the right thickness. For keeping longer, freeze portions up to three months.

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This dish has become my favorite for busy nights when I want big flavor without spending hours cooking. The mix of soft chicken, crunchy peppers, and that amazing sauce always makes everyone happy at dinner. What makes it so great is how simple it is while tasting like it came from a fancy restaurant. Every time I make it, I'm reminded that quick meals can turn into family favorites we come back to again and again.

Frequently Asked Questions

→ Can I make it less hot?

Sure, use just 1 tablespoon chili garlic sauce to start and add more if you want

→ What if I don't have a cover?

You can use a cookie sheet or some foil as a temporary cover

→ Can I swap in green peppers?

Any bell pepper works fine, but the sweeter red, yellow or orange ones taste best

→ What goes well with this?

Rice pairs perfectly, but try noodles or cauliflower rice for something different

→ Will it stay good overnight?

It's tastiest right away, but you can keep leftovers for 2-3 days in the fridge