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sweet and spicy sriracha chicken stir fry with yellow bell pepper in a wide horizontal shot, glistening red-orange glaze, served in a black bowl over rice, scattered with green onions, on a dark wood table, natural light, shallow depth of field, landscape orientation

Sweet and Spicy Sriracha Chicken Stir Fry

Sticky sweet-heat chicken with a sriracha-honey glaze and crunchy peppers. Perfect for spice lovers who want a quick dinner!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs cut into chunks
  • 3 tbsp sriracha
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 3 cloves garlic minced
  • 1 yellow bell pepper sliced
  • 3 green onions chopped

Method
 

  1. Whisk the sriracha, honey, soy sauce, rice vinegar, and cornstarch together in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until golden and cooked through, about 6 minutes. Remove.
  3. Add the remaining oil and the bell pepper and stir-fry 3 minutes.
  4. Stir in the garlic and cook 30 seconds.
  5. Return the chicken, pour in the sauce, and toss until sticky and glossy, about 2 minutes.
  6. Top with green onions and serve over rice.

Notes

Start with 2 tablespoons of sriracha if your crew is heat-shy, then taste and add more.