Spicy Chicken Stir Fry
This Spicy Chicken Stir Fry is bold, zesty, and full of vibrant flavor and color. Tender chicken is quickly stir-fried with crisp vegetables in a savory, garlicky chili sauce that’s perfect over rice or noodles. Ready in under 30 minutes, it’s the ultimate weeknight dinner that brings restaurant-style flavor to your own kitchen!
Time Required
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Chicken & Marinade:
1 lb (450g) boneless chicken breast or thighs, thinly sliced
1 tbsp soy sauce
1 tsp cornstarch
1 tsp sesame oil
For the Stir Fry:
2 tbsp oil (vegetable or peanut oil)
3 cloves garlic, minced
1-inch piece of ginger, grated
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small red onion, sliced
1 cup snap peas or broccoli florets
2–3 green onions, sliced
For the Spicy Stir Fry Sauce:
3 tbsp soy sauce
1 tbsp oyster sauce (or hoisin sauce for sweeter flavor)
1 tbsp rice vinegar or lime juice
1 tbsp chili garlic sauce or Sriracha (adjust to taste)
1 tsp brown sugar or honey
¼ cup water or chicken broth
1 tsp cornstarch (to thicken)
Instructions
Marinate the Chicken:
In a bowl, toss chicken with soy sauce, cornstarch, and sesame oil. Let sit while prepping vegetables.
Mix the Sauce:
In a small bowl, whisk together all stir-fry sauce ingredients until smooth. Set aside.
Cook the Chicken:
Heat 1 tbsp oil in a large skillet or wok over high heat. Add chicken in a single layer and sear for 3–4 minutes, flipping once, until browned and nearly cooked through. Remove from pan and set aside.
Stir Fry the Vegetables:
In the same pan, add another tablespoon of oil. Stir-fry garlic and ginger for 30 seconds until fragrant. Add peppers, onion, and snap peas. Stir-fry for 3–4 minutes until just tender-crisp.
Combine Everything:
Return chicken to the pan. Pour in the sauce and toss everything to coat. Let simmer for 2–3 minutes, stirring occasionally, until the sauce thickens and chicken is fully cooked.
Serve:
Garnish with green onions and serve hot over steamed rice, noodles, or cauliflower rice.
Tips for Best Results
Slice Chicken Thinly:
Thin slices cook quickly and stay tender—slice against the grain for extra tenderness.
High Heat is Key:
Stir fry over medium-high to high heat for a quick sear and crisp-tender veggies.
Prep Everything First:
Stir fry moves fast, so have all your ingredients chopped and sauces mixed before you start cooking.
Don’t Overcrowd the Pan:
Cook chicken in batches if needed to avoid steaming it instead of searing.
Use Fresh Garlic and Ginger:
These add deep, aromatic flavor—avoid jarred versions if possible.
Adjust Heat Level:
Use more or less chili garlic sauce or Sriracha based on your spice tolerance. You can also add crushed red pepper for extra heat.
Tasty Variations to Try
Add Nuts for Crunch:
Stir in roasted cashews or peanuts at the end for extra texture and nutty flavor.
Swap the Protein:
Use shrimp, beef strips, tofu, or tempeh instead of chicken for a different spin.
Add Pineapple or Mango:
A few chunks of pineapple or mango balance the heat with sweet tropical flavor.
Low-Carb Option:
Serve over cauliflower rice or spiralized zucchini noodles instead of regular rice.
Make it Saucy:
Double the sauce ingredients if you like your stir fry extra saucy for rice or noodles.
Add More Veggies:
Try zucchini, mushrooms, baby corn, bok choy, snow peas, or shredded cabbage for variety.
Try Thai Basil or Cilantro:
Add Thai basil or fresh cilantro right before serving for a fresh herbaceous touch.
Q&A – Spicy Chicken Stir Fry
Q1: Can I make this recipe ahead of time?
Yes! You can chop the veggies, mix the sauce, and marinate the chicken up to 24 hours in advance. Stir-fry just before serving for best texture.
Q2: How do I make it gluten-free?
Use gluten-free soy sauce or tamari and a gluten-free oyster sauce substitute. Double-check the chili garlic sauce for any hidden gluten ingredients.
Q3: Can I use frozen vegetables?
Yes, but let them thaw and pat dry before stir-frying to prevent excess water and sogginess.
Q4: Is it okay to skip the chili garlic sauce?
Absolutely. You can skip it or substitute with a pinch of red pepper flakes for milder heat. Or leave it out entirely for a kid-friendly version.
Q5: Can I freeze leftovers?
It’s best enjoyed fresh, but leftovers can be refrigerated for 3 days or frozen for up to 2 months. Reheat in a skillet for best texture.
Nutrition Facts (Per Serving – Serves 4)
Calories: 290 kcal
Protein: 28g
Carbohydrates: 11g
Fat: 15g
Saturated Fat: 2.5g
Fiber: 2g
Sugar: 5g
Sodium: 750mg
Vitamin A: 35% DV
Vitamin C: 60% DV
Iron: 10% DV
Calcium: 4% DV
Note: Values vary based on ingredients and portion size. Nutrition is estimated without rice or noodles.
Conclusion
This Spicy Chicken Stir Fry is the perfect blend of bold flavor, quick prep, and healthy ingredients. Packed with lean protein, crisp-tender vegetables, and a punchy chili garlic sauce, it’s a satisfying one-pan meal that’s easy to customize. Whether you’re cooking for a busy weeknight, meal-prepping, or craving takeout-style food at home, this recipe delivers big flavor with minimal fuss.
Serve it hot over rice or noodles, and garnish with green onions or sesame seeds for a dish that’s just as beautiful as it is delicious!