My favorite chicken stir fry recipe with lots of juicy chicken and vegetables quickly seared then tossed in a spicy stir fry sauce that always satisfies. So easy to make!
We're heating up the wok and whipping up a Spicy Chicken Stir Fry tonight, my friends. Would you care to join us? I love a good stir fry recipe for multiple reasons.
First, they're quick and easy to make. I can whip together a stir fry and have it on the table in 30 minutes or less, and I'm a slow cook! Ask anyone. I take forever in the kitchen.
Secondly, I can make it as spicy as I want! You already know I love my spicy foods, as do you, or else you probably wouldn't be here. There are store bought packages and sauces you can grab, but I love making a nice homemade stir fry sauce with lots of seasonings for a big, bold flavor.
Third, I control the veggies. Along with the chicken, I can add in lots and lots of peppers along with sugar snap peas and broccoli, or whatever else I'm in the mood for.
Use only broccoli for a nice chicken and broccoli stir fry, a very popular combination. Add as much as you want! Veggies are good for you.
Bonus, it's pretty low calorie, so it's the perfect go-to for when I'm watching my waistline. Hey, happens to the best of us.
The great thing about chicken stir fry is that it is very customizable and easy to adapt to your own flavor preferences. Here is my chicken stir fry recipe that you can use as a base. Feel free to change things up to suit your palate.
Let's talk about how we make chicken stir fry Mike's way, shall we?
Chicken Stir Fry Ingredients
Stir fry Ingredients
- Gochujang. I love hot gochujang, though you can use milder. Also, try it with other flavorful chili pastes like Chinese Doubanjiang or Korean Ssamjang. XO Sauce is a great addition as well!
- Hot Paprika. Or use a mix of cayenne and sweet or mild paprika – you can use other spicier chili powders as well, or sweet paprika for a milder version.
- Sesame Oil.
- Soy Sauce. Use low sodium soy sauce if desired.
- Rice Vinegar.
- Brown Sugar. Or use honey, which I love as well.
- Garlic. Use fresh garlic or garlic powder, though I prefer fresh.
- Ginger. Use fresh ginger or ground ginger, though I prefer fresh.
- Chicken Broth.
- Red Pepper Flakes.
- Corn Starch. Mixed with 1 tablespoon water. This is a nice thickener for your stir fry sauce. It will thicken up slightly in the pan as you cook it, allowing the sauce to stick to all of your chosen meats and vegetables. Each bite will be fantastic and delicious.
For the Chicken Stir Fry
- Sesame Oil. Or you can use olive oil or vegetable oil.
- Chicken. I'm using chicken breast here, but you can use boneless chicken thighs, or a combination.
- Salt and Pepper.
- Sugar Snap Peas.
- Broccoli.
- Bell Pepper.
- Jalapeno Pepper. Or use your favorite spicy chili pepper, like Chinese hot peppers, Thai peppers, African Bird’s Eye peppers, or others.
For Serving
- Chopped green onion, toasted cashews, spicy red pepper flakes
How to Make Chicken Stir Fry - the Recipe Method
Make the Stir Fry Sauce
Whisk the Ingredients. Whisk all of the ingredients together in a medium-sized bowl until well combined. Set aside until ready to use.
Make the Chicken Stir Fry
Stir Fry the Chicken. Heat the oil in a large pan or wok to medium high heat. Add the chicken and cook for 2 minutes, stirring often. You don't have to cook it all the way through, just mostly through, as we're going to simmer it in the sauce in a bit.
Stir Fry the Vegetables. Add the broccoli, peas and chopped peppers. Cook, stirring often, for 2 minutes, or until the vegetables begin to soften. You can cook longer if you need to.
Sauce and Simmer. Add the stir fry sauce and stir. Bring to a boil, then simmer for 3 minutes, stirring a bit, or until the chicken is cooked through and the vegetables are cooked to your liking. The stir fry sauce will thicken in the pan and coat the chicken and vegetables.
Garnish and Serve. I like my chicken stir fry with either steamed white rice or stir fry noodles. Sprinkle on some spicy chili flakes, chopped fresh scallions (green onion), and some toasted cashews, either whole or crumbled.
Boom! Done! Your chicken stir fry is ready to serve! Looks so good, doesn't it? All those peppers and veggies and chicken in that spicy stir fry sauce. I love this recipe! SO good. I hope your family loves it.
Recipe Tips & Notes
- The Chicken. This recipe works with either chicken breast or chicken thigh, so feel free to use your favorite. Sometimes I use a combination. It works with ground chicken as well. Go for it! You can also easily use other proteins, or a mix of them.
- The Vegetables. I'm using broccoli, snap peas and lots of chili peppers in my chicken stir fry, but you can realistically use any of your favorite vegetables. Popular additions to consider are green beans, mushrooms, carrots, peas, and others. Sesame seeds are a nice extra garnish. You can also add in as many as you'd like. It's really hard to get too many veggies in your diet. Veggie stir fry!
- The Chicken Stir Fry Sauce. My stir fry sauce is fairly spicy with my preferred ingredients, though you can easily spice it up more with spicy chili powders or changing the ratios. Use more hot gochujang to add more zing. Hotter peppers is always a great way to really liven up a dish.
- Serving Up Your Stir Fry. Sometimes I just enjoy the stir fry on it's own, straight out of the pan and into my bowl. However, I often serve it either over cooked white rice or toss it with prepared noodles. It's really whatever you're in the mood for. Try it over fried rice. You'll love it.
That's it, my friends. I hope you enjoy my chicken stir fry recipe. It's my favorite way to make it. Let me know if you make it. I'd love to hear how you changed it up and made it your own. Keep it spicy!
Storage & Leftovers
Storing your Chicken Stir Fry in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate it promptly.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chicken Stir Fry Recipe
Ingredients
FOR THE STIR FRY SAUCE
- 2 tablespoons gochujang use less for milder stir fry sauce - try it with doubanjiang as well!
- 1.5 tablespoons hot paprika or use 1/2 tablespoon cayenne + 1/2 tablespoon sweet paprika – you can use other spicier chili powders as well
- 4 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon brown sugar or use honey
- 1 teaspoon fresh minced garlic
- 1 teaspoon fresh minced ginger
- ½ cup chicken broth
- 1 tablespoon red pepper flakes
- 1 tablespoon corn starch mixed with 1 tablespoon water
FOR THE CHICKEN STIR FRY
- 1 tablespoon sesame oil or use olive oil or vegetable oil
- 1.5 pounds chicken breast boneless cut into bite-sized pieces (or use chicken thighs, or a combination)
- Salt and pepper to taste
- 8 ounces broccoli
- 8 ounces sugar snap peas
- 1 large bell pepper chopped
- 1 jalapeno pepper chopped, or use your favorite spicy chili pepper
- 1/2 cup toasted cashews
- For Serving: Chopped green onion, toasted cashews, spicy red pepper flakes
Instructions
MAKE THE STIR FRY SAUCE
- Whisk all of the ingredients together in a medium-sized bowl until well combined. Set aside until ready to use.
MAKE THE CHICKEN STIR FRY
- Heat the oil in a large pan or wok to high heat. Add the chicken and cook for 2 minutes, stirring often.
- Add the broccoli, peas and chopped peppers. Cook, stirring often, for 2 minutes, or until the vegetables begin to soften.
- Add the stir fry sauce and stir. Bring to a quick boil, then simmer for 3 minutes, stirring a bit, or until the chicken is cooked through and the vegetables are cooked to your liking. The stir fry sauce will thicken in the pan and coat the chicken and vegetables.
- Garnish and serve. I like my chicken stir fry with either steamed white rice or stir fry noodles.
Notes
Nutrition Information
Nathan Yuma says
Love the sauce recipe. I substituted the red pepper flakes with gochugaru this I've made it the original way as well. Either way this sauce is money! Thanks Mike for all your amazing recipies and knowledge!
Mike Hultquist says
Excellent! Thanks, Nathan!
Peter Laczko says
This is fantastic recipe. I've made it several times, it's a family favorite.
Peter
Mike Hultquist says
Thanks, Peter!
Obed Salazar says
Hi Mike,
This looks great, but I have not made it yet. One question. The photo of the stir-fried vegetables does not show any chicken pieces. Did you remove the chicken from the wok? I think this would be a good idea, so as not to over-cook the white meat.
Thanks,
Obed Salazar
Michael Hultquist - Chili Pepper Madness says
Obed, you can remove the chicken if you'd like, cook the vegetables, then stir the chicken back in with the sauce and simmer if you're concerned about overcooking. You don't have to, though. It will work either way.
Mary D says
Hi Mike,
This recipe looks great to make. Easy to make too. Thanks for the recipe.
Wish me luck.
Mary
Michael Hultquist - Chili Pepper Madness says
Good luck, Mary. Yep, pretty easy!
Altie Metcalf says
Hi Mike! I love your recipes. ¼ cup of sesame oil in the stir fry sauce seems like a lot. Doesn't it overpower it?
Michael Hultquist - Chili Pepper Madness says
Hi, Altie. You can dial that back if you are concerned, then add in more as you desire. Maybe start with a tablespoon or 2, then taste, then add more if you think it needs it. It really should be to your personal taste. Let me know how it goes for you.