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Firecracker Chicken Stir Fry
Sofia

Firecracker Chicken Stir Fry

Firecracker Chicken Stir Fry is a spicy, sweet, and tangy dish loaded with tender chicken, crunchy veggies, and a bold homemade sauce that packs a punch. Quick to make, this vibrant stir-fry is perfect for a weeknight dinner with a kick!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-American Fusion
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 lb 450g boneless, skinless chicken breast or thighs, thinly sliced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 medium carrot thinly sliced
  • 1 cup snap peas or snow peas
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 2 tbsp vegetable oil divided
  • 3 green onions sliced (for garnish)
  • Sesame seeds optional, for garnish
For the Firecracker Sauce:
  • ¼ cup soy sauce
  • 2 tbsp honey or maple syrup
  • 1 –2 tbsp Sriracha adjust to heat preference
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch mixed with 2 tbsp water slurry

Method
 

Prepare the Sauce:
  1. In a small bowl, whisk together soy sauce, honey, Sriracha, rice vinegar, and sesame oil. Set aside.
Cook the Chicken:
  1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the sliced chicken and cook until no longer pink, about 5–6 minutes. Remove chicken from skillet and set aside.
Cook the Vegetables:
  1. Add remaining 1 tbsp oil to the skillet.
  2. Stir-fry garlic and ginger for about 30 seconds until fragrant.
  3. Add bell peppers, carrots, and snap peas; cook for 3–4 minutes until veggies are tender-crisp.
Combine and Thicken:
  1. Return chicken to the skillet.
  2. Pour in the firecracker sauce and stir well to coat everything evenly.
  3. Add cornstarch slurry and cook for 1–2 minutes until sauce thickens and becomes glossy.
Serve:
  1. Garnish with sliced green onions and sesame seeds if desired.
  2. Serve hot over steamed rice or noodles.

Notes

  • Heat Level: Adjust Sriracha to your preferred spice level. For milder, use less or substitute with sweet chili sauce.
  • Veggie Variations: Try broccoli, baby corn, or mushrooms as tasty additions.
  • Make It Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
  • Meal Prep Friendly: Keeps well refrigerated for up to 3 days; reheat gently.