Name: Firecracker Chicken Stir Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 2 tablespoons olive oil, divided; 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces; Salt and pepper, to taste; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 cup sugar snap peas; 3 green onions, sliced; ⅓ cup soy sauce; 3 tablespoons honey; 2 tablespoons sriracha; 2 tablespoons tomato paste; 1 tablespoon apple cider vinegar; 1 tablespoon sesame oil; 3 garlic cloves, minced; 1 teaspoon crushed red pepper flakes; ½ teaspoon black pepper

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Why You’ll Love This Recipe

I love how this stir fry balances heat and sweetness so well. The chicken stays juicy, the vegetables stay crisp, and the sauce clings perfectly to everything. It’s customizable depending on what veggies I have in the fridge, and it’s ready in under half an hour. Plus, I can dial the spice level up or down depending on who’s at the table. It’s a flavorful, crowd-pleasing meal that I don’t have to overthink.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the stir fry:
2 tablespoons olive oil, divided
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
Salt and pepper, to taste
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup sugar snap peas
3 green onions, sliced

For the sauce:
⅓ cup soy sauce
3 tablespoons honey
2 tablespoons sriracha
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
1 tablespoon sesame oil
3 garlic cloves, minced
1 teaspoon crushed red pepper flakes
½ teaspoon black pepper

Directions

I heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Once hot, I add the chicken in an even layer, season with salt and pepper, and cook for about 4–5 minutes, stirring occasionally, until lightly browned and fully cooked. I remove the chicken and set it aside.
I add the remaining tablespoon of olive oil to the skillet and toss in the red and yellow bell peppers along with the sugar snap peas. I sauté them for another 4–5 minutes until they’re just tender but still crisp.
While the veggies are cooking, I whisk together the soy sauce, honey, sriracha, tomato paste, apple cider vinegar, sesame oil, garlic, red pepper flakes, and black pepper in a small bowl to make the sauce.
Once the veggies are ready, I return the chicken to the skillet and pour the sauce over everything. I stir well to coat, bring it to a boil, then reduce the heat and let it simmer for a few minutes until the sauce thickens slightly.
I remove from heat, garnish with sliced green onions, and serve hot over rice.

Servings and timing

This recipe serves 4. It takes about 10 minutes to prep and 20 minutes to cook — so I have a flavorful, spicy dinner ready in just 30 minutes.

Variations

Sometimes I swap the chicken for shrimp or tofu for a different protein. I’ve also added broccoli, carrots, or mushrooms when I want to use up extra veggies. If I want a little extra heat, I add more sriracha or a few fresh chili slices. For a low-carb option, I serve this over cauliflower rice or in lettuce cups.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use the microwave or a skillet over medium heat. If the sauce thickens too much in the fridge, I add a splash of water or broth to loosen it up. This dish also reheats really well for meal prep.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I’ve made this with boneless chicken thighs, and they turn out even juicier and more flavorful.

Is this recipe very spicy?

It has a good kick, but I can easily adjust the spice level. I reduce the sriracha and red pepper flakes if I want it milder.

Can I make the sauce ahead of time?

Absolutely. I often whisk the sauce ingredients together the night before and store it in the fridge until I’m ready to cook.

What’s the best rice to serve with this?

I usually serve it over jasmine or basmati rice, but brown rice or even quinoa work great too.

Can I freeze this?

I don’t recommend freezing it with the vegetables, as they can become mushy. However, I’ve frozen just the cooked chicken and sauce portion, and it reheats well.

Conclusion

Firecracker Chicken Stir Fry is one of those reliable, flavorful meals that never fails me. With juicy chicken, crisp veggies, and a bold, sweet-and-spicy sauce, it’s everything I want in a quick dinner. It’s faster than takeout, easy to make, and always hits the spot.