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Honey Sriracha Chicken Stir Fry - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • For the Chicken and Veggies:
  • 1.25–1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
  • 2 tablespoons neutral oil (canola, avocado, or peanut)
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup sugar snap peas or snow peas, trimmed
  • 1 medium carrot, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional but recommended)
  • 2 green onions, sliced (white and green parts separated)
  • Salt and black pepper, to taste
  • For the Sauce:
  • 3 tablespoons honey
  • 2–3 tablespoons sriracha (adjust to taste)
  • 3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar or lime juice
  • 1 tablespoon sesame oil
  • 1/3 cup chicken broth or water
  • 1 tablespoon cornstarch
  • To Serve:
  • Cooked rice or noodles
  • Sesame seeds (optional)
  • Lime wedges (optional)

Instructions
 

  • Prep everything first. Stir-fries move fast. Chop the chicken and veggies, mince the garlic, grate the ginger, and slice the green onions. Measure the sauce ingredients.
  • Make the sauce. In a small bowl, whisk honey, sriracha, soy sauce, rice vinegar, sesame oil, broth, and cornstarch until smooth. Taste and adjust heat and sweetness.
  • Heat the pan. Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
  • Sear the chicken. Pat chicken dry, season lightly with salt and pepper, and add to the hot pan in a single layer. Cook 4–6 minutes, stirring a few times, until browned and cooked through. Transfer to a plate.
  • Stir-fry the vegetables. Add the remaining oil. Toss in bell pepper, broccoli, snap peas, and carrot. Cook 3–4 minutes, stirring often, until crisp-tender.
  • Add aromatics. Stir in garlic, ginger, and the white parts of the green onions. Cook 30 seconds until fragrant—don’t let the garlic burn.
  • Combine and sauce. Return the chicken and any juices to the pan. Give the sauce a quick stir and pour it in. Toss to coat everything evenly.
  • Thicken and finish. Let the sauce bubble for 1–2 minutes until glossy and slightly thick. If it gets too thick, splash in a bit more broth or water.
  • Serve. Top with green onion tops and sesame seeds. Serve over hot rice or noodles with lime wedges if you like a citrusy pop.