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When it comes to quick and satisfying meals, Sweet & Tangy Chicken Stir Fry Bowls stand out as a favorite for many home cooks. This vibrant dish is not only visually appealing with its colorful ingredients but also offers a delightful balance of flavors that can elevate any weeknight dinner. The combination of tender chicken, crisp vegetables, and a sweet-tangy sauce creates a symphony of tastes that can please even the pickiest eaters. Perfect for families and busy professionals alike, this stir fry is a testament to how simple ingredients can come together to create something truly special.

Sweet & Tangy Chicken Stir Fry Bowls

Discover the vibrant flavors of Sweet & Tangy Chicken Stir Fry Bowls, a quick and nutritious meal perfect for busy weeknights. This dish combines tender chicken thighs with colorful vegetables in a delicious sweet-tangy sauce, satisfying even the pickiest eaters. Ready in under 30 minutes, it's easily customizable with your favorite veggies. Elevate your dinner routine with this easy recipe that turns simple ingredients into a flavorful delight the whole family will love.
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 carrot, julienned

1 cup snap peas

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

¼ cup low-sodium soy sauce

¼ cup honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 teaspoon cornstarch mixed with 2 tablespoons water (optional for thickening)

2 green onions, chopped (for garnish)

1 sesame seeds (for garnish)

Cooked rice or quinoa, for serving

Instructions
 

Marinate the Chicken: In a medium bowl, combine the soy sauce, honey, rice vinegar, and sesame oil. Add the chicken pieces to the marinade, ensuring they are well-coated. Let it marinate for at least 15 minutes, or up to 1 hour for a more intense flavor.

    Prepare the Vegetables: While the chicken is marinating, slice the bell peppers, julienne the carrot, and trim the snap peas.

      Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Cook for about 5-7 minutes, stirring frequently, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

        Sauté the Veggies: In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant. Then, add the sliced bell peppers, carrot, and snap peas. Stir-fry for about 3-4 minutes, or until the vegetables are tender-crisp.

          Combine and Thicken: Return the cooked chicken to the skillet with the vegetables. Pour the reserved marinade over the mixture and stir well. If you prefer a thicker sauce, add the cornstarch-water mixture at this point. Stir continuously until the sauce thickens, about 1-2 minutes.

            Serve the Bowls: Divide cooked rice or quinoa among serving bowls. Top with the sweet and tangy chicken stir fry. Garnish with chopped green onions and a sprinkle of sesame seeds.

              Enjoy: Serve immediately and savor the delightful blend of sweet and tangy flavors!

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings