What’s to like about a stir-fry is they take just minutes to cook. They also use up any vegetables passing their prime. The only bit of effort with a stir-fry comes in cutting up the vegetables and meat. But if you practice mise en place (MEEZ ahn plahss), the French term for having everything prepped and ready, it’s a breeze.
To easily cut the chicken breast, place it on a plate and place in the freezer for 15 minutes. Doing so freezes the chicken slightly and easier to cut in even cubes. While the chicken is in the freezer, cut up the vegetables and have measured out the ingredients needed for the sauce.
This dish gets its spiciness from one ingredient: a fresh red chile. You can use any variety of red chile, such as a jalapeño, Fresno, and even a habanero. Keep in mind all will have different heat levels, with habanero being the hottest. And if you use the ribs and the seeds with the chile, that too will increase the level of spiciness.
If you have no fresh chiles, you can stir in some sriracha sauce, chile garlic sauce or your favorite hot red pepper sauce to taste into the sauce mixture.