Chang's Spicy Chicken Recipe
Chang's Spicy Chicken is a delicious sweet and spicy stir fry that's perfect served over rice and garnished with sesame seeds and scallions. To keep the chicken crispy, reheat leftovers in a skillet over medium heat on the stovetop or on a sheet pan in the oven at 350°F. For safety, ensure the chicken reaches an internal temperature of 165°F when reheating. After the dish cools to room temperature, transfer leftovers to an airtight container and store in the refrigerator for up to 5 days.
Ingredients
Chicken
- 1 tbsp Canola oil
- 1 lb Chicken breast diced
- 1/2 cup Cornstarch
Garnish
- 1 bunch Green onions
- Sesame seeds
Sauce
- 1/4 cup Sweet chili sauce
- 2 tbsp Soy sauce
- 1 tbsp Hoisin sauce
- 2 cloves Garlic minced
- 1/2 tsp chili flakes adjust to taste
Rice
- 1 cup White rice
- 1 1/2 cups Water
- 1 tsp Butter
- 1 pinch Salt
Instructions
- Mix together the sauce ingredients in a bowl and set aside.
- Cook the rice by adding the rice ingredients to a rice cooker.
- In a large bowl, toss the diced chicken with cornstarch until evenly coated.
- Heat canola oil in a large skillet over medium-high heat. Add the chicken and stir fry for 6-7 minutes until browned and cooked through.
- Toss the cooked chicken with the prepared sauce. Serve over the cooked rice, and garnish with green onions and sesame seeds. Enjoy!
Notes
- Try using shrimp, beef, or boneless chicken thighs as alternatives.
- If you prefer less spice, omit the chili flakes.
- For a low-carb option, use cauliflower rice.
- Store leftovers in the fridge for up to 5 days and reheat in the oven at 350°F.
- You can freeze the chicken for 3 to 4 months. Thaw and reheat as usual when ready to eat.