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Firecracker Chicken Stir Fry

A quick and flavorful Firecracker Chicken Stir Fry made with protein-rich chicken and colorful vegetables, perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breasts Cut into 1-inch pieces. Substitute with tofu for a vegetarian option.
  • 2 tablespoons olive oil Consider using avocado oil for a higher smoke point.
  • 1 red bell pepper Adds sweetness; can substitute with yellow or green peppers.
  • 1 yellow bell pepper For a pop of color and flavor; feel free to use other bell pepper varieties.
  • 1 cup sugar snap peas These provide crunch and sweetness; can substitute with snow peas.
Sauce Ingredients
  • 1/3 cup soy sauce Use low-sodium soy sauce for a healthier option.
  • 3 tablespoons honey To balance flavors; substitute with maple syrup for a vegan version.
  • 2 tablespoons sriracha Adjust based on your preference for heat.
  • 2 tablespoons tomato paste Provides depth to the sauce; ketchup can be a substitute if needed.
  • 1 tablespoon apple cider vinegar Adds tanginess to the sauce; white vinegar works as well.
  • 1 tablespoon sesame oil For a nutty flavor; omit if allergic to nuts.
  • 3 cloves garlic Minced for added flavor; garlic powder is a possible substitute.
  • 1 teaspoon crushed red pepper flakes Enhances heat; adjust according to taste.
  • 1/2 teaspoon black pepper Can be omitted based on preference.
Seasoning
  • Salt to taste Essential for seasoning.
  • Pepper to taste Essential for seasoning.

Method
 

Preparation
  1. In a large skillet over medium-high heat, drizzle 1 tablespoon of olive oil to coat the pan. Once hot, add the chicken pieces in an even layer. Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes, stirring as needed. Transfer the cooked chicken to a plate and set aside.
Cooking Vegetables
  1. Drizzle another tablespoon of olive oil onto the hot skillet and add the peppers and sugar snap peas. Cook until tender, about 4 to 5 minutes, stirring frequently.
Making the Sauce
  1. While the veggies are cooking, in a small bowl, whisk together the soy sauce, honey, sriracha, tomato paste, apple cider vinegar, sesame oil, garlic, crushed red pepper flakes, and black pepper. Set aside.
Combining Ingredients
  1. Once the veggies are cooked, add the chicken back into the pan and mix everything together. Pour the sauce over top and mix well, ensuring everything is coated. Bring the sauce to a boil, then reduce heat and simmer until thickened and well incorporated.
Serving
  1. Serve over rice and top with sliced green onions. Enjoy!

Notes

Don't overcrowd the pan while cooking the chicken; cook in batches if necessary to ensure even cooking. This dish stores well in airtight containers in the refrigerator for up to three to four days.