This Spicy Chicken Stir Fry is a flavorful and vibrant dish that’s sure to satisfy your cravings for something bold and delicious. Featuring tender chicken thighs, crisp vegetables, and a homemade sweet and spicy stir-fry sauce, this dish is as easy to make as it is mouthwatering. It’s perfect for a quick dinner and sure to please even the pickiest eaters.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium onion, sliced
2 cloves garlic, minced
1 cup broccoli florets
1 tablespoon ginger, grated
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon sriracha sauce (adjust to your spice preference)
1 tablespoon honey
1 tablespoon rice vinegar
Salt and pepper, to taste
Sesame seeds, for garnish
Green onions, chopped, for garnish
Directions
Heat olive oil in a large skillet or wok over medium-high heat.
Add the chicken thighs to the skillet, season with salt and pepper, and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the onion, bell peppers, garlic, and ginger. Cook for 3-4 minutes, or until the vegetables start to soften.
Add the broccoli florets and cook for another 2-3 minutes, until tender-crisp.
While the vegetables cook, whisk together the soy sauce, hoisin sauce, sriracha sauce, honey, and rice vinegar in a small bowl.
Return the cooked chicken to the skillet and pour the sauce over the mixture. Stir to coat everything evenly and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Serve hot, garnished with sesame seeds and chopped green onions.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Storage/Reheating
To store any leftovers, I place them in an airtight container and refrigerate them for up to 3 days. When I’m ready to enjoy it again, I reheat the stir fry in a skillet over medium heat, adding a splash of water or broth if it seems too dry. It can also be reheated in the microwave, though I prefer the skillet to keep the vegetables crisp.
FAQs
Can I use chicken breasts instead of thighs?
Yes! You can definitely swap chicken breasts for thighs in this recipe. Just be sure to cook them thoroughly, as breasts tend to dry out quicker than thighs.
How spicy is this dish?
The spice level of the dish depends on how much sriracha you use. If I like it mild, I use just a small amount, and for a hotter kick, I add more. You can always adjust the amount of sriracha to suit your preference.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and sauce ahead of time and store them separately in the fridge. Then, when you’re ready to cook, just stir-fry the vegetables and combine them with the chicken and sauce.
Can I add more vegetables?
Absolutely! I love adding more vegetables like snap peas, carrots, or mushrooms. This recipe is very versatile, and any of your favorite stir-fry veggies can be added for extra flavor and nutrition.
Is this recipe gluten-free?
Yes! As long as you use gluten-free soy sauce, this Spicy Chicken Stir Fry is gluten-free. Make sure to check the labels of your soy sauce and hoisin sauce to ensure they’re free of gluten.
Conclusion
This Spicy Chicken Stir Fry is one of my go-to recipes when I want something quick, healthy, and packed with flavor. The balance of savory, sweet, and spicy makes it irresistible, and the versatility of ingredients means I can customize it to my liking every time. It’s perfect for busy weeknights or meal prepping, and I’m sure it’ll become a favorite in your kitchen too!
📖 Recipe:
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Spicy Chicken Stir Fry
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A flavorful and vibrant dish featuring tender chicken thighs, crisp vegetables, and a homemade sweet and spicy stir-fry sauce. It’s perfect for a quick and satisfying meal.
Ingredients
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium onion, sliced
2 cloves garlic, minced
1 cup broccoli florets
1 tablespoon ginger, grated
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon sriracha sauce (adjust to your spice preference)
1 tablespoon honey
1 tablespoon rice vinegar
Salt and pepper, to taste
Sesame seeds, for garnish
Green onions, chopped, for garnish
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add the chicken thighs to the skillet, season with salt and pepper, and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the onion, bell peppers, garlic, and ginger. Cook for 3-4 minutes, or until the vegetables start to soften.
- Add the broccoli florets and cook for another 2-3 minutes, until tender-crisp.
- While the vegetables cook, whisk together the soy sauce, hoisin sauce, sriracha sauce, honey, and rice vinegar in a small bowl.
- Return the cooked chicken to the skillet and pour the sauce over the mixture. Stir to coat everything evenly and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
- Serve hot, garnished with sesame seeds and chopped green onions.
Notes
Use gluten-free soy sauce if needed to make the dish gluten-free.
Feel free to add more vegetables like snap peas, carrots, or mushrooms.
If you prefer a milder version, adjust the sriracha sauce to your liking.
Chicken breasts can be used instead of thighs, but be sure to cook thoroughly to prevent dryness.
This dish is great for meal prepping, and leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
