spicy stir fry recipe

Written ByJenny Smyth Posted on
spicy stir fry recipe
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The Best spicy stir fry recipe

I’ve been making this spicy stir fry recipe for years, and it’s always a hit with my family. I love how versatile it is – we can have it as a quick weeknight dinner or serve it at a party.

The best part is that it’s incredibly easy to make, and you can customize it to your taste with your favorite vegetables and seasonings. I’ve experimented with different types of protein, from chicken to tofu, and even added some heat with red pepper flakes.

My kids devour this dish, and I love that it’s a healthier alternative to takeout. This recipe has its roots in Chinese cuisine, where stir-frying is an art form.

The technique involves quickly cooking ingredients in a wok or large skillet over high heat, which helps preserve the nutrients in the vegetables. I’ve learned to pay attention to the cooking time and temperature to get the perfect texture on the vegetables and the protein.

This recipe is also great for using up any vegetables you have on hand, so feel free to get creative and add your favorite ingredients. One of the things I appreciate about this recipe is that it’s a great way to use up leftover ingredients.

We often have rice, noodles, or bread on hand, and this recipe is a great way to repurpose them into a delicious meal.

Spicy Stir Fry

Spicy Stir Fry

4.9 from 1590 votes

This quick and fiery stir fry combines tender chicken, crisp vegetables, and a bold spicy sauce. It is perfect for a weeknight dinner when you crave heat and flavor.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Stir Fry

1 lb boneless skinless chicken breasts, sliced thin
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup broccoli florets
1 cup snap peas
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 green onions, sliced

For the Spicy Sauce

1/4 cup soy sauce
2 tablespoons sriracha sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes

👨‍🍳Directions

1In a mixing bowl, combine the sliced chicken with 2 tablespoons soy sauce and 1 tablespoon cornstarch.
2Toss well to coat evenly and set aside for 5 minutes to marinate.
3Meanwhile, in a small bowl, whisk together all sauce ingredients until the honey is fully dissolved.
4Heat a large wok or skillet over high heat until it begins to smoke lightly.
5Add 1 tablespoon vegetable oil and swirl to coat the surface.
6Add the marinated chicken in a single layer and cook without stirring for 2 minutes until the bottom is golden brown, then stir fry for another 2 minutes until the chicken is cooked through and no longer pink.
7Transfer the chicken to a plate and set aside.
8Reduce the heat to medium-high and add the remaining 1 tablespoon vegetable oil.
9Add the minced garlic and ginger and stir fry for 30 seconds until fragrant.
10Add the bell peppers, broccoli florets, and snap peas, and stir fry for 3 to 4 minutes until the vegetables are tender-crisp and bright in color.
11Return the cooked chicken to the wok and pour the spicy sauce over everything.
12Stir fry for 1 to 2 minutes until the sauce thickens and coats the chicken and vegetables evenly.
13Remove from heat, garnish with sliced green onions, and serve immediately over steamed rice.

🔧Equipment

Large wok or skillet
Mixing bowls
Cutting board
Knife
Measuring spoons
Wooden spoon or spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 65mg🧂Sodium: 1200mg🌾Total Carbs: 28g🥦Dietary Fiber: 4g🍬Sugars: 12g🥩Protein: 32g

📝Notes

Adjust the amount of sriracha and red pepper flakes to control the spice level. For a vegetarian version, substitute chicken with firm tofu or extra vegetables.

Watch Video Of How Spicy Stir Fry Works

To store leftovers let the stir fry cool completely then put it in an airtight container. It will keep in the fridge for up to three days. When you are ready to reheat use a skillet over medium high heat with a splash of water or broth to bring back the moisture.

Microwaving works too but the texture will be softer. For serving this stir fry is great on its own or over steamed rice noodles or quinoa. I like to top it with sesame seeds and sliced green onions for extra flavor.

It also works well as a filling for lettuce wraps or stuffed into bell peppers. This recipe is always a good idea because it is versatile and comes together fast. It fits perfectly for family gatherings since you can double the batch easily and everyone can adjust their own bowl.

I love that it brings people together around a shared meal that is both healthy and exciting.

❓ Frequently Asked Questions About Spicy Stir Fry

1.

What type of protein should I use in this recipe?
I recommend using chicken breast or thighs for this recipe, but you can also use beef, pork, or tofu for a vegetarian option.

2.

Can I make this recipe ahead of time?
Yes, you can make the stir-fry mixture ahead of time and store it in the refrigerator for up to 24 hours. However, I recommend cooking the noodles or rice just before serving.

3.

How do I adjust the level of spiciness in this recipe?
If you prefer a milder flavor, reduce or omit the red pepper flakes. For an extra spicy kick, add more red pepper flakes or use hot sauce to taste.

4.

Can I serve this dish as a main course?
Yes, you can serve this dish as a main course by adding more protein such as chicken or beef and serving with steamed vegetables on the side.

5.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

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