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Weeknight • Chicken

Spicy Sriracha Chicken Stir-Fry

A fiery and flavorful chicken stir-fry packed with veggies and a spicy sriracha sauce, ready in a flash.

Prep
15 min
Cook
15 min
Servings
4
Level
Weeknight
Spicy Sriracha Chicken Stir-Fry

When that takeout craving hits, reach for this Spicy Sriracha Chicken Stir-Fry instead! It's quicker than delivery, loaded with fresh veggies, and packs a delicious punch of flavor thanks to that fiery sriracha. This recipe is all about fresh ingredients and vibrant tastes, making it a perfect quick-fix for a satisfying weeknight meal. Let's get sizzling!

Ingredients

Yield: 4 servings

For the Chicken & Veggies

  • 1 tbsp sesame oil (or vegetable oil)
  • 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 1 head broccoli, cut into small florets
  • 1 large carrot, thinly sliced or julienned
  • 1 bell pepper (any color), sliced
  • 1/2 onion, sliced

For the Sriracha Sauce

  • 1/4 cup soy sauce (low sodium preferred)
  • 2 tbsp sriracha (adjust to your spice preference)
  • 1 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

For Serving

  • Cooked rice or noodles
  • Sesame seeds and sliced green onions, for garnish (optional)

Preparation

  1. Step 1

    In a small bowl, whisk together all sriracha sauce ingredients (soy sauce, sriracha, honey, rice vinegar, garlic, ginger, and cornstarch slurry) until smooth. Set aside.

  2. Step 2

    Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

  3. Step 3

    Add broccoli, carrot, bell pepper, and onion to the same skillet. Cook, stirring frequently, for 5-7 minutes until vegetables are crisp-tender. If needed, add a splash of water to help steam them.

  4. Step 4

    Return cooked chicken to the skillet with the vegetables. Give the prepared sriracha sauce a quick whisk (to re-incorporate cornstarch) and pour it over the chicken and veggies.

  5. Step 5

    Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything nicely. Remove from heat.

  6. Step 6

    Serve immediately over cooked rice or noodles. Garnish with sesame seeds and green onions, if desired.

Tips

  • For super quick stir-fry, prep all your ingredients (chop veggies, make sauce) ahead of time. Stir-frying itself is very fast!
  • Don't overcrowd the pan when cooking chicken or veggies, as this will steam instead of sear. Cook in batches if necessary.
  • Adjust the amount of sriracha to your preferred spice level. For less heat, reduce to 1 tablespoon; for more, add an extra splash!

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