Description
Firecracker Chicken Stir Fry sparks up your dinner with a zesty punch of flavor that dances across your taste buds. Spicy, quick, and totally satisfying, this dish brings the heat straight from your wok to your plate in minutes.
Ingredients
Scale
Proteins:
- 3 boneless skinless chicken breasts
Vegetables:
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cup sugar snap peas
- 3 green onions
Sauce and Seasonings:
- ¼ cup low sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons sriracha
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 tablespoon sesame oil
- 1 tablespoon apple cider vinegar
- 3 cloves garlic
- ½ teaspoon crushed red pepper flakes
- Salt
- Black pepper
Instructions
- Warm 1 tablespoon olive oil in a large skillet at medium-high heat for 2 minutes until the surface shimmers with heat.
- Season 3 chicken breasts (cut into 1-inch pieces) with salt and pepper. Add to hot skillet and cook 4-5 minutes, stirring occasionally, until golden brown and internal temperature reaches 165°F.
- Transfer cooked chicken to a clean plate, keeping the skillet hot and ready.
- Pour remaining 1 tablespoon olive oil into the same skillet. Add sliced red and yellow bell peppers and 1 cup sugar snap peas.
- Sauté vegetables for 4-5 minutes, tossing frequently to prevent burning, until they become crisp-tender with slight caramelization.
- Whisk together ¼ cup soy sauce, 3 tablespoons honey, 2 tablespoons sriracha, 2 tablespoons tomato paste, 1 tablespoon apple cider vinegar, 3 minced garlic cloves, and ½ teaspoon red pepper flakes in a separate bowl.
- Return chicken to the skillet with sautéed vegetables. Pour entire sauce mixture over the contents and stir to coat evenly.
- Reduce heat to low and simmer for 2-3 minutes until sauce slightly thickens and clings to chicken and vegetables.
- Garnish with 3 sliced green onions. Serve immediately over steamed rice.
Notes
- Get your skillet super hot before adding the chicken to ensure a perfect golden-brown sear that locks in flavor.
- Cut chicken into uniform pieces to guarantee even cooking and prevent some pieces from becoming dry or undercooked.
- Use fresh, crisp vegetables for the best texture and brighten up the stir fry with vibrant bell peppers and snap peas.
- For a low-carb version, swap rice with cauliflower rice or serve over spiralized zucchini noodles to reduce carbohydrate content.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 222 kcal
- Sugar: 9 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 70 mg