Spicy Sriracha Chicken Stir Fry
A vibrant, spicy chicken stir fry bursting with sriracha heat and fresh vegetables, perfect for a quick and fun dinner. This Asian Fusion-inspired stir-fry recipe, ready in about 30 minutes, pairs boneless skinless chicken breast, sriracha sauce, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz boneless skinless chicken breast
- 2 tbsp sriracha sauce
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 medium red bell pepper, sliced
- 1 cup broccoli florets
- 1 medium carrot, julienned
- 2 stalks green onions, sliced
- 1 tsp toasted sesame seeds
- 2 cups cooked jasmine rice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Slice 12 oz boneless skinless chicken breast into thin strips about 1/4 inch thick. Toss with 2 tbsp sriracha sauce and 3 tbsp soy sauce, marinating for 10 minutes at room temperature.
- Step 2: Heat 2 tbsp vegetable oil and 1 tbsp sesame oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken strips and cook for 4-5 minutes, stirring occasionally, until golden and cooked through.
- Step 3: Push chicken to one side, add 3 minced garlic cloves and 1 tbsp grated ginger to the skillet, sautéing for 30 seconds until fragrant.
- Step 4: Add 1 sliced red bell pepper, 1 cup broccoli florets, and 1 julienned carrot to the skillet. Stir-fry everything together for 4 minutes until vegetables are tender-crisp.
- Step 5: Stir in 2 sliced green onions and sprinkle 1 tsp toasted sesame seeds over the top. Serve immediately over 2 cups cooked jasmine rice.
Frequently asked questions
How long does Spicy Sriracha Chicken Stir Fry take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Sriracha Chicken Stir Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sriracha sauce from drying out.
Can I substitute ingredients in Spicy Sriracha Chicken Stir Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Sriracha Chicken Stir Fry for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spicy Sriracha Chicken Stir Fry?
Asian Fusion stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
