Sweet Thai Chili Chicken Stir-Fry

Slash prep time in this sweet Thai dish by purchasing a package of already prepped stir-fry vegetables from your supermarket. Resist the temptation to flip the chicken right away when stir-frying. It's ready to turn when it has formed a seal and no longer sticks to the wok.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place the chicken and 2 tbsp chili sauce in a bowl and turn to coat.

Step 2

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high until a drop of water evaporates within 1 to 2 seconds of contact. Swirl 1 tbsp oil in the wok. Add the chicken, spreading it evenly into 1 layer in the wok. Cook, undisturbed, for 1 minute so the chicken begins to sear. Stir-fry until the chicken is cooked through, about 1 to 2 minutes more. Transfer the chicken to a plate.

Step 3

Add the remaining tbsp oil to the wok and heat for 20 seconds. Stir-fry the garlic and vegetables until just tender, about 2 to 3 minutes.

Step 4

Return the chicken to the wok with the fish sauce, lime juice, and remaining 2 tbsp chili sauce. Stir-fry until heated through, about 1 minute. Serve.

Step 5

Serving size: about 1 1/2 cups

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