Honey Sriracha Chicken Stir Fry (20 Minutes)
This One-Pan Honey Sriracha Chicken Stir Fry is a quick and flavorful meal, combining juicy chicken, crisp veggies, and a sweet-spicy sauce in just 20 minutes. Everything is cooked in one pan for easy cleanup, making it a perfect weeknight dinner.Serve it over rice or noodles for a satisfying meal with minimal effort and maximum taste.
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.