There’s nothing quite like that bold, spicy kick paired with sweet and savory flavors in this Firecracker Chicken Stir Fry Recipe. Every time I make it, the vibrant colors and zesty sauce turn dinner into a little celebration right at my kitchen table.
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Why You'll Love This Recipe
This Firecracker Chicken Stir Fry Recipe has quickly become one of my go-to meals when I want something fast but packed with flavor. It’s just that perfect balance of spicy heat tempered by honey's sweetness, with fresh crunch from the veggies — all ready in under 30 minutes!
- Quick and Easy: It comes together fast, so it’s perfect for busy weeknights when you still want something satisfying and homemade.
- Colorful & Nutritious: Bright bell peppers and snap peas add not only a pop of color but also a fresh, healthy crunch.
- Perfect Heat Level: The sriracha and red pepper flakes bring a lively kick that you can adjust to your liking, making it great for spice lovers.
- Versatile and Customizable: You can swap veggies or adjust sauce ingredients to suit your pantry and tastes.

Ingredients & Why They Work
The magic of this Firecracker Chicken Stir Fry Recipe comes from simple, fresh ingredients that complement each other perfectly — the tender chicken, crisp veggies, and that sticky, spicy-sweet sauce. Here’s a quick look at why each one shines:

- Boneless, skinless chicken breasts: They cook quickly and stay tender, perfect for an easy stir fry.
- Olive oil: A healthy fat that helps you get a nice sear on the chicken and veggies without overwhelming the flavors.
- Red and yellow bell peppers: Sweet, crunchy, and colorful — they brighten up the dish and add great texture.
- Sugar snap peas: Their fresh snap complements the softness of the chicken and peppers beautifully.
- Green onions: Added at the end for a mild onion bite and fresh pop of green.
- Soy sauce: The salty umami base of the sauce.
- Honey: Balances out the heat with sweetness and helps the sauce thicken into a nice glaze.
- Sriracha: Brings that “firecracker” spicy punch that wakes up your taste buds.
- Tomato paste: Adds a subtle depth and richness to the sauce.
- Apple cider vinegar: Brightens the sauce with a mild tang that cuts through the sweetness.
- Sesame oil: A little goes a long way in adding that toasty, nutty flavor essential to Asian-inspired dishes.
- Garlic: Must-have aromatic that builds the foundation for the sauce’s flavor.
- Crushed red pepper flakes and black pepper: Boost the heat and add complexity.
Make It Your Way
I love how flexible this Firecracker Chicken Stir Fry Recipe is. Once you have the basics down, it’s easy to swap in your favorite veggies or tweak the sauce for less heat or more tang — whatever fits your mood or what’s in your kitchen.
- Variation: Sometimes I swap chicken breasts for thigh meat because it stays juicy and tender, especially if I’m short on time for marinating.
- Vegetable swaps: Broccoli, snap peas, or shredded carrots work beautifully if you want to mix up the textures.
- Heat adjustment: If you prefer milder flavors, reduce the sriracha and red pepper flakes, or add a splash more honey to balance the heat without sacrificing flavor.
- Make it gluten-free: Just swap soy sauce for tamari or coconut aminos to keep the sauce rich but allergy-friendly.
Step-by-Step: How I Make Firecracker Chicken Stir Fry Recipe
Step 1: Sear the Chicken to Golden Perfection
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. When the pan is hot (you want it to shimmer), add your seasoned chicken pieces in an even layer. Don’t overcrowd the pan—this helps the chicken brown nicely instead of steaming. Cook for about 4 to 5 minutes, stirring occasionally, until the chicken develops a lovely golden crust and is cooked through. Take your time here—good browning lifts the flavor sky-high. Once done, transfer the chicken to a plate and set aside.
Step 2: Sauté the Veggies Until Tender-Crisp
Add the remaining tablespoon of olive oil to your hot skillet, then toss in the sliced red and yellow bell peppers plus the sugar snap peas. Stir frequently to prevent burning and cook until the vegetables are tender but still have a bit of crunch—about 4 to 5 minutes. The bright colors here should pop and the kitchen will smell amazing.
Step 3: Whisk Together the Flavor-Packed Firecracker Sauce
While your veggies are sizzling, mix the sauce ingredients in a small bowl: soy sauce, honey, sriracha, tomato paste, apple cider vinegar, sesame oil, minced garlic, crushed red pepper flakes, and black pepper. Whisk it well until smooth. This sauce is where the magic happens—balancing sweet, salty, tangy, and spicy all at once.
Step 4: Bring It All Together and Let It Bubble
Return the cooked chicken to the skillet with the veggies, pour your firecracker sauce over everything, and toss to coat. Turn the heat up just enough to bring the sauce to a gentle boil. Then reduce heat and let it simmer, stirring occasionally, until the sauce thickens into that irresistible glaze that sticks to every bite—usually 2 to 3 minutes. That’s when you know it’s ready.
Step 5: Serve and Garnish!
Spoon the stir fry over steamed rice (I love jasmine for that fragrant touch), sprinkle with sliced green onions for freshness, and dig in!
Top Tip
From my experience making this Firecracker Chicken Stir Fry Recipe, a few little tweaks go a long way. Getting that perfect balance of textures and flavor really makes it shine.
- Don’t crowd the pan: Cook the chicken in batches if needed to ensure a nice sear and prevent steaming.
- Prep all ingredients first: Stir fry moves quickly, so have your sauce and vegetables ready before you start cooking.
- Adjust the heat gradually: Start with less sriracha and add more after tasting if you want extra fire — it’s easier to add heat than take it away.
- Let the sauce thicken well: A simmer a minute or two longer transforms it from thin liquid into a sticky glaze that clings to the chicken and veggies.
How to Serve Firecracker Chicken Stir Fry Recipe

Garnishes
I like topping my Firecracker Chicken Stir Fry with extra sliced green onions and sometimes a sprinkle of toasted sesame seeds for crunch and nuttiness. A few fresh cilantro leaves can add a bright herbaceous note if you like that flavor pairing.
Side Dishes
This stir fry pairs beautifully with steamed jasmine or basmati rice to soak up the sauce. For a low-carb option, serve it over cauliflower rice or even lettuce wraps. A simple cucumber salad or quick pickled veggies also complement the spicy sauce nicely.
Creative Ways to Present
For special occasions, I’ve served this firecracker chicken over a bed of crisp Asian slaw instead of rice or in warm flour tortillas for a fusion-style taco. Adding chopped peanuts or crushed cashews on top for extra texture is always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I usually let leftovers cool completely, then store them in an airtight container in the fridge for up to 3 days. The sauce thickens nicely overnight, making for a delicious next-day meal.
Freezing
This recipe freezes well too. Just cool the stir fry and pack it into freezer-safe containers. When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop or microwave.
Reheating
To keep the chicken tender and the veggies crisp-ish, I reheat leftovers over medium heat with a splash of water or broth. Stirring frequently helps warm everything evenly without drying it out.
Frequently Asked Questions:
Absolutely! Chicken thighs work really well because they’re a bit more tender and juicy. Just cut them into similar-sized pieces and cook until no longer pink inside.
It’s got a nice kick without being overpowering. You can easily control the heat by adjusting the amount of sriracha and red pepper flakes to suit your taste — start small if you’re sensitive to spice!
You can prep all your veggies and make the sauce ahead to save time. Since stir fry cooks quickly, assembling and cooking just before serving ensures freshness and best texture.
It’s fantastic over steamed rice, cauliflower rice, or even in lettuce wraps. Fresh crunchy salads or quick pickles also complement the bold flavors nicely. Get creative with what you have!
Final Thoughts
Honestly, this Firecracker Chicken Stir Fry Recipe holds a special place in my weeknight rotation—it’s bright, flavorful, and hits all the notes I want from dinner without a long time in the kitchen. Give it a try and tweak it to your own taste—you’ll probably find yourself making it again and again, just like I do!
Print
Firecracker Chicken Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A vibrant and spicy Firecracker Chicken Stir Fry featuring tender chicken pieces and colorful bell peppers tossed in a flavorful, smoky sauce with a perfect balance of heat and sweetness. This quick and easy stir fry is an excellent weeknight dinner served best over steamed rice.
Ingredients
For the Stir Fry:
- 2 tablespoons olive oil, divided
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- Salt and pepper, to taste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup sugar snap peas
- 3 green onions, sliced
For the Sauce:
- ⅓ cup soy sauce
- 3 tablespoons honey
- 2 tablespoons sriracha
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon black pepper
Instructions
- Cook the Chicken: In a large skillet over medium-high heat, drizzle 1 tablespoon of olive oil to coat the pan. Once the pan is hot, add the chicken pieces in an even layer. Season with salt and pepper and cook until lightly browned, about 4 to 5 minutes, stirring the chicken as needed. Once cooked through, transfer to a plate and set aside.
- Sauté the Vegetables: Drizzle the remaining tablespoon of olive oil onto the hot skillet and add the sliced red and yellow bell peppers along with the sugar snap peas. Cook the vegetables until tender, about 4 to 5 minutes, stirring frequently to ensure even cooking.
- Prepare the Sauce: While the vegetables are cooking, whisk together the soy sauce, honey, sriracha, tomato paste, apple cider vinegar, sesame oil, minced garlic, crushed red pepper flakes, and black pepper in a small bowl. Set the sauce aside.
- Combine and Simmer: Once the vegetables are tender, add the cooked chicken back to the skillet and mix well. Pour the prepared firecracker sauce over the chicken and vegetables. Stir to coat everything evenly and bring the sauce to a boil. Reduce heat and simmer until the sauce thickens and ingredients are well incorporated, about 3 to 5 minutes.
- Serve: Serve the firecracker chicken stir fry hot over steamed rice and garnish with sliced green onions. Enjoy!
Notes
- Use firm, fresh vegetables for the best texture and flavor.
- Adjust the amount of sriracha and crushed red pepper flakes based on your preferred spice level.
- For a gluten-free version, substitute the soy sauce with tamari.
- Chicken thighs can be used instead of breasts for juicier meat.
- Serve over brown rice or quinoa for a healthier grain option.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg


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