Description
Firecracker Chicken Stir Fry bursts with spicy, sweet, and savory flavors in a quick, colorful meal. Perfect for busy nights and loaded with crisp veggies and tender chicken!
Ingredients
3 boneless skinless chicken breasts, cut into 1-inch pieces
2 tbsp olive oil, divided
Salt and pepper, to taste
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup sugar snap peas (or snow peas)
3 green onions, sliced (plus more for garnish)
Firecracker Sauce:
¼ cup low sodium soy sauce (or coconut aminos)
1 tbsp sesame oil (optional)
3 tbsp honey (or maple syrup or brown sugar)
2 tbsp sriracha (adjust to taste)
2 tbsp tomato paste
1 tbsp apple cider vinegar
3 cloves garlic, minced (or 1 tsp garlic powder)
½ tsp crushed red pepper flakes (optional)
Black pepper, to taste
Instructions
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add chicken, season with salt and pepper, and cook 4–5 minutes until browned and cooked through. Remove chicken and set aside.
Add remaining olive oil to the skillet. Sauté bell peppers and sugar snap peas for 4–5 minutes until crisp-tender.
Meanwhile, whisk together all firecracker sauce ingredients in a bowl.
Return chicken to the skillet. Pour sauce over chicken and veggies, stirring to coat.
Bring to a gentle boil, then reduce heat and simmer until sauce thickens slightly.
Sprinkle with sliced green onions. Serve hot over rice.
Notes
Adjust the sriracha and red pepper flakes for your preferred spice level.
Swap chicken for shrimp, tofu, or thinly sliced beef for variation.
Perfect for meal prep—leftovers taste even better!
Serve with steamed rice, cauliflower rice, or noodles.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 14 g
- Sodium: 720 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 95 mg