Spicy Sweet Stir fry

Lillian Patterson


This is my go-to recipe when I need to feed a lot of people or when I need to make myself some food that will last for lunches at work throughout the week. It's so versatile, it can be made with chicken, beef, pork, or even vegetarian with tofu or other vegetables. It's also easy because all I have to do is open a bottle and a can and chop some vegetables and stir everything together.

pinch tips: How to Use a Meat Thermometer



10 Min


10 Min


1-2 lb
beef, chicken, or pork, diced into cubes
1 bottle
spicy schezwan sauce
1 can(s)
coconut milk, 14 oz
2 medium
onions, peeled and diced
2 Tbsp
fresh cilantro, minced (i freeze bunches of fresh cilantro and mince as needed since i use it in almost everything)
5 clove
garlic, minced
2 large
green peppers, seeded and chopped
jalapeno peppers, seeded and diced
1 Tbsp
ginger paste (or grated fresh ginger, if desired)
2 pouches
boil-in-a bag rice
1 dash(es)
cayenne pepper
1 Tbsp
curry paste
1 dash(es)
paprika, sweet mild
1 dash(es)
salt, to taste

Directions Step-By-Step

Prepare pouches of boil-in-a bag rice in a saucepan according to directions. Set pouches aside in sink when done.
Saute onions, peppers, cilantro, and garlic in olive oil until onions are slightly charred around the edges but not burnt.
Add the meat and stir until meat is cooked to desired doneness.
Pour in the bottle of schezwan sauce and the can of coconut milk and stir. Add ginger at this time. Mixture should start to thicken immediately. I don't mind if it's a little soupy, but if you want it a little thicker, dissolve 1 teaspoon of cornstarch into a teaspoon of water and stir into sauce until sauce thickens.
Turn off heat and add remaining spices. Stir to combine. Serve immediately. Leftovers keep well in refrigerator for up to one week (I personally think it tastes even better the second day).

About this Recipe

Course/Dish: Beef
Regional Style: Asian
Other Tag: Quick & Easy