Looking for a bold and flavorful dinner that’s quick, easy, and loaded with vibrant colors? This Firecracker Chicken Stir Fry is just what your weeknight routine needs. Juicy chunks of chicken, crisp-tender veggies, and a sweet-spicy firecracker sauce come together in one skillet and under 30 minutes! This dish brings serious flavor to the table without the takeout price tag.
Why You’ll Love This Recipe
- Fast & Fresh – Ready in 30 minutes with simple pantry staples.
- Better Than Takeout – Healthier and more flavorful than anything you’ll get in a box.
- Customizable Heat – Turn the spice up or down to your liking!
Ingredients You’ll Need
For the Stir Fry:
- 2 tablespoons olive oil, divided
- 1 lb boneless, skinless chicken breasts (cut into bite-sized 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 (reserve some for garnish)
For the Firecracker Sauce:
- 1/3 cup soy sauce (low-sodium if desired)
- 3 tablespoons honey
- 2 tablespoons sriracha (adjust to taste)
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground black pepper
How to Make Firecracker Chicken Stir Fry
1Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in a single layer. Season with salt and pepper and sauté until the chicken is golden and cooked through, about 5–6 minutes. Remove the chicken from the pan and set aside.
2Sauté the Veggies: Add the remaining tablespoon of olive oil to the skillet. Toss in the red and yellow bell peppers along with the sugar snap peas. Stir-fry for about 4–5 minutes, or until just tender-crisp.
3Make the Firecracker Sauce: While the vegetables cook, whisk together all the sauce ingredients in a small bowl until smooth.
4Bring it All Together: Return the cooked chicken to the skillet with the veggies. Pour in the firecracker sauce and stir to combine. Let everything simmer for 3–5 minutes, or until the sauce thickens slightly and evenly coats the stir fry.
5Serve: Spoon the stir fry over hot steamed rice and sprinkle with sliced green onions. Enjoy immediately!
Pro Tips
- Protein Swap: Try using shrimp, tofu, or beef instead of chicken.
- Vegetable Variety: Broccoli, mushrooms, or zucchini are great additions.
- Meal Prep Friendly: This stir fry keeps well for up to 3 days in the fridge.
Firecracker Chicken Stir Fry
Ingredients
For the stir fry:
- 2 tablespoons olive oil divided
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- Salt and black pepper to taste
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 cup sugar snap peas
- 3 green onions sliced (plus extra for garnish)
For the firecracker sauce:
- 1/3 cup low sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons sriracha adjust to taste
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1 tablespoon sesame oil
- 3 garlic cloves minced
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon black pepper
Instructions
- In a large skillet or wok over medium-high heat, heat 1 tablespoon of olive oil.
- Add the chicken pieces in a single layer, season with salt and pepper, and cook for 4–5 minutes, stirring occasionally, until lightly browned and fully cooked. Remove from skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon olive oil and toss in the sliced bell peppers and sugar snap peas. Stir fry for about 4–5 minutes until vegetables are crisp-tender.
- While the veggies cook, whisk together the soy sauce, honey, sriracha, tomato paste, apple cider vinegar, sesame oil, minced garlic, crushed red pepper flakes, and black pepper in a small bowl.
- Return the cooked chicken to the skillet with the veggies. Pour the sauce over everything and stir well to coat.
- Let the sauce simmer for a few minutes until slightly thickened and everything is nicely coated.
- Serve immediately over cooked white rice or cauliflower rice, and top with extra sliced green onions if desired.
Notes
- Feel free to swap the chicken for shrimp or tofu for a different protein.
- Adjust the spice level by using less sriracha or omitting the red pepper flakes if you're sensitive to heat.
- Great for meal prep! Store leftovers in an airtight container in the fridge for up to 4 days.
