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In the realm of quick and delicious meals, Sweet & Tangy Chicken Stir Fry Bowls shine as a vibrant and flavorful option. This dish combines tender chicken thighs with colorful vegetables, all coated in a delightful sweet and tangy sauce. Perfect for busy weeknights or a casual gathering with friends, this recipe is not only easy to prepare but also packed with nutrients. The combination of fresh ingredients and a zesty sauce makes this stir fry bowl a culinary delight that appeals to all ages.

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 or casual gatherings. This delicious dish features tender marinated chicken thighs, colorful veggies like bell peppers and snap peas, all drizzled with a zesty sweet and tangy sauce. Not only is it easy to prepare, but it's also customizable to fit dietary preferences. Dive into this recipe for a fun and satisfying culinary experience that delights all ages!
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Ingredients
  

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

2 tablespoons vegetable oil, divided

1 red bell pepper, sliced into thin strips

1 yellow bell pepper, sliced into thin strips

1 medium carrot, julienned

1 cup snap peas, ends trimmed

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 tablespoon sesame seeds (for garnish)

Cooked rice or quinoa, for serving

Instructions
 

Marinate the Chicken: In a medium mixing bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil. Add the bite-sized chicken pieces, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 15 minutes, or up to 1 hour for a richer flavor infusion.

    Prepare the Vegetables: While the chicken marinates, slice the red and yellow bell peppers into thin strips, julienne the carrot for added texture, and trim the ends of the snap peas for a crisp bite.

      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 (set the reserved marinade aside) and add it to the hot skillet. Cook the chicken for about 5-7 minutes, stirring frequently, until it is browned and completely cooked through. Once done, remove the chicken from the skillet and let it rest on a plate.

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

          Combine and Thicken: Return the cooked chicken to the skillet with the sautéed vegetables. Pour the reserved marinade over the chicken and veggies, stirring to combine everything evenly. If you'd like a thicker sauce, add the cornstarch-and-water mixture at this stage. Stir continuously for about 1-2 minutes or until the sauce has thickened to your desired consistency.

            Serve the Bowls: Divide the steamed rice or quinoa among serving bowls. Generously top each bowl with the sweet and tangy chicken stir fry. Finish with a garnish of chopped green onions and a sprinkle of sesame seeds for a delightful crunch.

              Enjoy: Serve hot, and relish the incredible harmony of sweet, savory, and tangy flavors!

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