Craving a bold, sweet, and spicy stir fry without the hassle of multiple dishes?
This One-Pan Honey Sriracha Chicken Stir Fry is the perfect solution.
Made in just 20 minutes, it brings together juicy chicken, crisp-tender veggies, and a sticky, flavor-packed sauce – all in one pan for easy cleanup.
Serve it over rice, noodles, or enjoy it on its own for a quick, satisfying meal.
Why You’ll Love This Recipe
- One-Pan Simplicity: No extra dishes – just one skillet for everything.
- Quick and Easy: Ready in just 20 minutes. For even more mealtime magic, take a look at these 28 quick dinner ideas.
- Sweet, Spicy, and Savory: Perfectly balanced flavors.
- Customizable: Works with different proteins and veggies.
Ingredients
For the Stir Fry:
- 1 pound boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup snap peas or julienned carrots
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil
For the Honey Sriracha Sauce:
- 3 tablespoons honey
- 2 tablespoons sriracha
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water
How to Make One-Pan Honey Sriracha Chicken Stir Fry
Step 1: Sear the Chicken
Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for about 5-6 minutes, stirring occasionally, until golden and cooked through. Push the chicken to one side of the pan.
Step 2: Stir Fry the Veggies
In the same pan, add another tablespoon of oil and toss in the garlic, ginger, bell pepper, broccoli, and snap peas. Stir fry everything together for 3-4 minutes until the veggies are slightly tender but still crisp.
Step 3: Make the Sauce in the Same Pan
Reduce the heat to medium and pour in the sauce ingredients (honey, sriracha, soy sauce, rice vinegar, sesame oil). Stir to combine, coating the chicken and veggies evenly.
Step 4: Thicken and Finish
Add the cornstarch slurry (cornstarch + water) and mix well. Cook for 1-2 minutes until the sauce thickens and clings to everything beautifully.
Step 5: Serve and Enjoy
Remove from heat and serve immediately over steamed rice, noodles, or a low-carb option. Garnish with sesame seeds and green onions for extra flavor.
Tips and Variations
- Make it Spicier: Add extra sriracha or red pepper flakes.
- Swap the Protein: Use shrimp, beef, or tofu instead of chicken.
- Lower the Sugar: Reduce the honey or use a sugar-free alternative.
- Add Crunch: Toss in cashews or peanuts.
- Vegetarian Option: Use tofu and swap soy sauce for coconut aminos.
Storage and Meal Prep
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in a skillet over medium heat with a splash of water or microwave it.
- Freeze: Freeze portions for up to 2 months, thaw overnight in the fridge before reheating.
What to Serve with Honey Sriracha Chicken Stir Fry
This dish pairs well with a variety of sides, including:
- Steamed jasmine or brown rice
- Noodles such as lo mein, rice noodles, or soba
- Cauliflower rice for a lower-carb option
- A side of miso soup or a light Asian cucumber salad
Recipe FAQ’s
Can I make this recipe ahead of time?
Yes! You can prep the chicken, chop the veggies, and mix the sauce in advance. Store them separately in the fridge for up to 24 hours, then cook everything fresh when ready to eat.
Can I use frozen vegetables?
Yes! Just thaw them slightly and pat dry before adding them to the pan to prevent excess moisture.
Can I use a different protein?
Absolutely! Shrimp, beef, tofu, or even pork work great in this stir fry. Adjust cooking times accordingly.
Honey Sriracha Chicken Stir Fry (20 Minutes)
Ingredients
For the Stir Fry:
- 1 pound boneless skinless chicken breast (or thighs), cut into bite-sized pieces
- 1 red bell pepper sliced
- 1 cup broccoli florets
- ½ cup snap peas or julienned carrots
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 2 tablespoons vegetable oil
For the Honey Sriracha Sauce:
- 3 tablespoons honey
- 2 tablespoons sriracha
- 3 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
Step 1: Sear the Chicken
- Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for about 5-6 minutes, stirring occasionally, until golden and cooked through. Push the chicken to one side of the pan.
Step 2: Stir Fry the Veggies
- In the same pan, add another tablespoon of oil and toss in the garlic, ginger, bell pepper, broccoli, and snap peas. Stir fry everything together for 3-4 minutes until the veggies are slightly tender but still crisp.
Step 3: Make the Sauce in the Same Pan
- Reduce the heat to medium and pour in the sauce ingredients (honey, sriracha, soy sauce, rice vinegar, sesame oil). Stir to combine, coating the chicken and veggies evenly.
Step 4: Thicken and Finish
- Add the cornstarch slurry (cornstarch + water) and mix well. Cook for 1-2 minutes until the sauce thickens and clings to everything beautifully.
Step 5: Serve and Enjoy
- Remove from heat and serve immediately over steamed rice, noodles, or a low-carb option. Garnish with sesame seeds and green onions for extra flavor.