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Sweet-and-Spicy Chicken Stir-Fry

Prep Time
Total Time

4 servings

Get amazing flavor with this Sweet-and-Spicy Chicken Stir-Fry. Ready in just 25 minutes, this Sweet-and-Spicy Chicken Stir-Fry is a great weeknight go-to.

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What You Need

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Make It

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  • Cook and stir chicken in hot oil in large skillet on high heat 3 min.
  • Add vegetables and garlic; cook and stir 5 to 6 min. or until chicken is lightly browned.
  • Stir in all remaining ingredients except rice; cook 2 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
  • Serve chicken mixture over rice.

Special Equipment Needed


Substitute frozen mixed stir-fry vegetables for the fresh vegetables and/or lite soy sauce for the hoisin sauce.


Substitute small broccoli florets, or drained canned baby corn, for some of the vegetables.

Make it Easy

Purchase cut-up vegetables from the salad bar at your local market - you can buy just the types and amounts of vegetables that you need.


  • 4 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Nutrition Bonus

This delicious low-fat, low-sodium alternative to takeout can help you and your family eat right. Not only do the carrots provide an excellent source of vitamin A, but the combination of vegetables also contains vitamin C.

Nutritional Information

Serving Size 4 servings
Calories 310
Total fat 7g
Saturated fat 1g
Cholesterol 65mg
Sodium 200mg
Carbohydrate 31g
Dietary fiber 2g
Sugars 5g
Protein 28g
% Daily Value
Vitamin A 110 %DV
Vitamin C 60 %DV
Calcium 2 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I would suggest cooking everything at medium or medium high heat because high heat made the chicken... I would suggest cooking everything at medium or medium high heat because high heat made the chicken slightly tough-I'll try that next time! I only had a little bit of Catalina dressing in my fridge so I used Balsamic Vinaigrette for the remainder of the measurement (I saw another Asian recipe on the website so I had the idea already in my head). I used a frozen (but thawed it out ahead of time) broccoli/carrots/water chestnuts medley that I already had on hand so I didn't have to go to the store. It had a fantastic flavor so I will most certainly be making this again!!
Date published: 2011-03-01
Rated 4 out of 5 by from Served this with brown rice. Served this with brown rice. VERY GOOD. I don't normally like Catalina, but this was great. Never would have thought of using it in stir-fry. I used fat free Catalina. Didn't have fresh veg, used frozen stir-fry veg, which was fine. We like hot, so I used 1/2 teas. or more of the crushed hot peppers & we didn't think it was too hot. I thought the amt of sauce in the recipe was perfect. Would rate it superb, but don't feel I can since I didn't follow the recipe exactly. I will definitely make this again.
Date published: 2007-11-14
Rated 3 out of 5 by from I made this recipe right up to the sauce. I made this recipe right up to the sauce. I mixed the hoisin sauce and catalina dressing together in a bowl, and before I poured it into the pan I tasted it. BLEH! It did not taste good. Listening to my stomach grumble, I did not want to chance ruining my dinner. So I poured teriaki sauce over it instead, and it turned out very good. I don't know if the sauce tastes different when it is cooked? I admit I was to chicken (and too hungery) to try.
Date published: 2010-04-12
Rated 5 out of 5 by from I made this for dinner and movie night with my husband. I made this for dinner and movie night with my husband. It was excellent! Not too sweet, not too spicy. I added broccoli in addition to the other vegetables and served it over brown rice. I didn't measure the dressing and hoison sauce, just kept adding until it looked well covered and tasted good. I would definitely recommend this recipe to anyone that is looking to have a nice dinner that needs to be made quick. Super yummy!
Date published: 2009-12-12
Rated 4 out of 5 by from I make chinese quite often but this was by far the easiest recipe I have made to date. I make chinese quite often but this was by far the easiest recipe I have made to date. The chicken was tender and delicious. I still think it needed a little something as the flavor was neither sweet nor spicy but delicious just the same. My husband who has a fear of trying new things -- said that he would eat it again -- that being said -- I will make it again.
Date published: 2007-10-24
Rated 5 out of 5 by from This was great! This was great! I used pork instead of chicken because that's what I had but the sauce is surprisingly terrific. I also just happened to have cut up pineapple on hand that I served on the side which paired really well. In fact, next time I'll throw the pineapple right in. Also will probably add a little more crushed red pepper. We like alot of spice around here!
Date published: 2011-03-24
Rated 5 out of 5 by from OH MY GOSH! OH MY GOSH!!! My husban who loves things like this in a resturant thought that it was take out. It was the best. I have done a lot of different variations on this recipe and each time it comes out great. I love trying with different veggies. If you can find Jasmine rice to use then it makes it just that much better. This will be a regular meal in my home.
Date published: 2005-08-17
Rated 4 out of 5 by from Tried this at home a couple weeks ago... Tried this at home a couple weeks ago... my wife and I loved it. Next time I will probably marinate the chicken in a soy sauce based marinade because it seemed to be little lacking in the soy taste. Also I might add a little more crushed red pepper- we both thought it needed just a little more heat - maybe next time I'll add a little chili sauce.
Date published: 2007-04-12
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