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19 July 2021

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.

Chicken Stir Fry in a pan with garnish

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 in a pan

Chicken Stir Fry Ingredients

  • STIR FRY SAUCE 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

Chicken Stir Fry in a bowl with rice and spicy chili 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.

Stir Fry Sauce dripping from a spoon

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 frying the chicken in a hot pan

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.

Cooking the vegetables in a hot pan

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.

Mixing together chicken, vegetables and stir fry sauce in a hot pan

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.

Garnished Chicken Stir Fry in a pan, ready to serve

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.

Chicken Stir Fry in a bowl with white rice, ready to serve

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!

Try Some of My Other Popular Recipes

Chicken Stir Fry in a bowl with white rice

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

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!
Prep Time10 mins
Cook Time10 mins
Course: Main Course
Cuisine: American, Chinese
Keyword: chicken, doubanjiang, gochujang, spicy, Stir Fry
Servings: 4
Calories: 545kcal

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

Calories estimated without rice or noodles.

Nutrition

Calories: 545kcal | Carbohydrates: 26g | Protein: 45g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 771mg | Potassium: 1285mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3887IU | Vitamin C: 131mg | Calcium: 90mg | Iron: 5mg