Sweet and Spicy Chicken Stir Fry
I created this recipe because Jack Aster's removed crispy chicken stir fry from their menu, and it was my favorite meal out, so I needed to put something together to get my fix.
I created this recipe because Jack Aster's removed crispy chicken stir fry from their menu, and it was my favorite meal out, so I needed to put something together to get my fix.
- 3 each chicken breasts boneless and skinless cut into bite sized pieces
- 1 bottle franks sweet chili sauce warmed
- 3 cups baby carrots rinsed
- 2 each green pepper cut into bite sized pieces
- 2 each red onion cut into bite sized pieces
- 1 package bean sprouts rinsed and drained
- 1/2 cup all purpose flour placed into ziplock bag
- 5 cups canola oil heated in a wok pan
- 8 cups basmati rice cooked
- Carbohydrate 388.575360323969 g
- Cholesterol 51.33 mg
- Fat 294.881566933297 g
- Fiber 23.7843726073987 g
- Protein 62.8364382406841 g
- Saturated Fat 23.6570351072011 g
- Serving Size 1 1 Serving (1268g)
- Sodium 207.60064631959 mg
- Sugar 364.790987716571 g
- Trans Fat 5.05480002981397 g
- Calories 4421 calories
Step-by-step
- Place wok with oil over medium high heat on top of oven.
- Place cut chicken into ziplock bag with flour, seal bag and shake so all chicken is coated.
- One your oil has heated cook chicken in small batches and place aside in a separate bowl.
- Open your franks sweet chili sauce and heat in a small sauce pan over low heat.
- After all chicken is cooked carefully dump the oil off into a heat proof container to be discarded after it has cooled. Using paper towel carefully wipe wok and place back over the medium high heat. Add two to three tablespoons of canola oil and heat for about one minute. After one minute add carrots, peppers and onions to hot pan. Cooked for around 5 minutes then add bean sprouts and chicken to the pan. Pour warmed Franks sauce over meat and veggies an stir. Leave on heat for an additional minute stirring the enter time then serve on a plate over cooked basmati rice.
Frying poultry coated in all-purpose flour requires maintaining canola oil at precisely 375 degrees Fahrenheit to ensure the exterior sets instantly without absorbing excessive grease. Seasonal availability of bell peppers and carrots changes the texture profile throughout the year, demanding adjustments to the initial sauté time so denser roots soften properly before the tender bean sprouts go into the pan. Achieving optimal crunch in the vegetables depends entirely on keeping the heat source at medium-high and avoiding overcrowding the cooking surface.
Adapting this dish for different dietary needs involves simple swaps without compromising structural integrity. Substituting standard wheat flour with a fine rice flour blend yields a completely gluten-free coating that crisps up reliably when dropped into hot oil. Furthermore, cooks managing sodium intake can dilute commercial sweet chili condiments with a splash of unseasoned rice vinegar to balance sugar density while maintaining the necessary coating viscosity.
Common failures usually stem from rushing the initial frying phase or dumping wet ingredients directly into lukewarm oil, which causes the flour coating to slide off the meat. Cooking the protein in small batches prevents the oil temperature from dropping drastically, a misstep that turns the crust soggy instead of golden brown. Draining the fried pieces on a wire rack rather than paper towels keeps bottom crusts crisp by allowing steam to escape freely.
Basmati rice absorbs sauces efficiently due to its dry, aromatic grain structure, making it superior to sticky short-grain varieties for catching loose pools of glaze. Rinsing the raw grains thoroughly before boiling removes excess surface starch that otherwise causes clumping during the steaming process. Leftover components store safely in airtight glass containers for up to three days, though the coated chicken loses its crunch upon reheating.
