1-First, heat 1 teaspoon of the oil in a pan over medium-high heat and cook the onion for 3-4 minutes until it’s softened and lightly browned. Once that’s done, add the broccoli with 1 tablespoon of water and cook for about 3 minutes until tender, then stir in the bell pepper and ginger and cook for 2 more minutes until the peppers soften. Season the vegetables with salt and pepper, transfer them to a plate, and keep them warm to preserve their freshness.

2-Next, wipe the pan clean and add the remaining 2 teaspoons of oil. Season the chicken pieces with salt and pepper, then cook for 3-4 minutes per side until they’re browned and cooked through. This step ensures the chicken stays juicy and flavorful, adding that key protein element to your spicy chicken stir fry.

3-After cooking the chicken, return the vegetables to the pan to combine everything. In one bowl, mix the soy sauce, honey, and chili garlic sauce; in another, whisk the cornstarch with 2 teaspoons of cold water, then combine the mixtures and pour them into the pan. Crank up the heat to high, bring it to a boil, and cook for 30 seconds until the sauce thickens, coating all the ingredients beautifully.

4-Finally, garnish your stir fry with the sliced green onions and toasted cashews or almonds for a nice crunch. Serve it up with cooked brown rice if you like, and enjoy a dish that takes about 35 minutes total to prepare. This method not only highlights the spicy chicken stir fry quick prep but also lets you adjust flavors to suit your taste.