Description
A flavorful and spicy Firecracker Chicken Stir Fry featuring tender chicken, colorful bell peppers, and sugar snap peas tossed in a zesty homemade sauce. Perfect for a quick and satisfying dinner served over rice.
Ingredients
Scale
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:
- 1/3 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
- 1/2 teaspoon black pepper
Instructions
- Cook the Chicken: In a large skillet over medium-high heat, drizzle 1 tablespoon of olive oil to coat the pan. Once the pan is hot, add the chicken pieces in an even layer. Season with salt and pepper and cook until lightly browned, about 5 minutes, stirring the chicken as needed. Once cooked through, transfer the chicken to a plate and set aside.
- Sauté the Vegetables: Drizzle the remaining tablespoon of olive oil onto the hot skillet. Add the sliced red and yellow bell peppers along with sugar snap peas. Cook the vegetables until they are tender, about 5 minutes, stirring frequently to prevent burning.
- Prepare the Sauce: While the vegetables are cooking, 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. Set the sauce aside.
- Combine and Simmer: Return the cooked chicken to the skillet with the vegetables and stir to combine. Pour the prepared firecracker sauce over the chicken and vegetables. Mix well, ensuring everything is evenly coated. Bring the sauce to a boil, then reduce heat to a simmer. Allow the sauce to thicken and coat the stir fry ingredients, about 3 to 5 minutes.
- Serve: Serve the Firecracker Chicken Stir Fry over cooked rice and garnish with sliced green onions. Enjoy your spicy, flavorful meal!
Notes
- Use chicken thighs instead of breasts for a juicier result.
- Adjust the sriracha amount to control spiciness.
- Serve with steamed jasmine or basmati rice for best results.
- For gluten-free, substitute soy sauce with tamari.
- You can add more vegetables like broccoli or carrots for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
