Why call for takeout? It's easier than you might think to whip up a homemade chili-garlic chicken stir fry at home. This Korean stir-fry includes instructions for easy pickled veggies and a delicious stir-fry seasoning sauce.

Source: Better Homes and Gardens


Credit: Karla Conrad

Recipe Summary

45 mins
5 cups chicken mixture and 1 1/2 cups pickled vegetables


Quick-Pickled Vegetables


  • In a medium bowl combine the first five ingredients (through garlic). For sauce, transfer half of the mixture to a small bowl and stir in honey and cornstarch. Add chicken to remaining mixture; toss to coat.

  • In a nonstick wok or large skillet cook green beans in just enough boiling water to cover 4 minutes or until crisp-tender; drain in a colander. Carefully wipe wok dry.

  • Add both oils to wok; heat over medium-high heat. Add sweet pepper and onion; cook and stir 4 to 5 minutes or until crisp-tender. Remove vegetables. Add chicken, half at a time, to wok; cook and stir 4 to 5 minutes or until no longer pink. Return cooked beans, sweet pepper mixture, and remaining chicken to wok. Stir sauce; add to wok. Cook and stir until thickened and bubbly.

  • Serve with Quick-Pickled Vegetables and sprinkle with sesame seeds.

Quick-Pickled Vegetables
  • In a small saucepan combine the first five ingredients (through red pepper). Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Remove from heat. Add remaining ingredients; stir until well combined. Cover and let stand at room temperature 30 to 60 minutes. Drain before serving.

Nutrition Facts

344 calories; fat 11g; cholesterol 83mg; saturated fat 2g; carbohydrates 32g; mono fat 5g; poly fat 3g; insoluble fiber 4g; sugars 24g; protein 29g; vitamin a 3991.8IU; vitamin c 52.5mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 12mg; vitamin b6 1.2mg; folate 69.2mcg; vitamin b12 0.2mcg; sodium 564mg; potassium 742mg; calcium 65mg; iron 1.6mg.