This Spicy Chicken Stir Fry is a delicious recipe that is perfect for a weeknight meal. Filled with tender boneless chicken breast, crispy stir fried vegetables and a spicy teriyaki sauce.
Why this recipe is just so good...
- Customizable - If you like spicy food, you can easily adjust the heat level in this recipe to make a spicy version of sauce by adding a few other ingredients. The delicious sauce can be made into a milder sauce if the whole family doesn't prefer as much heat.
- Quick Cooking - Dinner can be on the table in about 30 minutes, including chopping the vegetables.
- Easy to prepare - Stir fry recipes guarantee a meal on the table very quickly. It cooks at a high heat and doesn't need very long. That helps keep the chicken tender and juicy. The vegetables stay fresh and crispy because they are cooked so quickly.
Some other stir fries to try for easy weeknight dinners: Orange chicken, Hot and Spicy Beef, Seafood Stir Fry, General Tso Beef, Pepper Steak and Beef chop suey.
Ingredients
These are the ingredients you will need to make a Spicy Chicken Stir-Fry
**Don't let the list of ingredients turn you off the recipe. You probably have most in your kitchen. I offer suggestions for substitutions you can make. **
- Beef broth- gives the sauce a richness and deepens the flavor
- Soy sauce- a traditional addition to most stir fries. It's very salty so we like to get the light soy sauce, low sodium version if possible.
- Brown sugar - Adding a bit of sugar helps balance the savory and spicy flavors. (I'm using a sugar substitute for this recipe.)
- Cooking Sherry-this gives the sauce a bit of a tang and is not the same as Sherry that you would drink. You can use rice vinegar or white vinegar.
- Red pepper flakes & garlic- extra seasonings to increase flavor and spiciness.
- Oyster sauce- I feel this is what gives the sauce the extra boost in flavor. It is made from caramelized oyster juices, but does NOT taste fishy, with a bit of sugar, salt and seasonings. It does have some carbs, but we are only using a little bit, and it goes a long way in this recipe.
- Cornstarch or Flour- this is needed to help thicken the sauce.
How to make spicy chicken stir fry?
Listed below are the basic directions. You will find the full step-by-step instructions in the recipe card below.
Step 1: Combine all sauce ingredients in a bowl and stir well to combine. Slice chicken into thin strips.
Step 2: Heat a tablespoon of oil in a wok or a large skillet on medium high heat. Quickly saute' the chicken pieces until lightly browned, about 4 minutes. Remove chicken and set aside.
Step 3: Step 3: Cut the vegetables into strips. Add the other tablespoon of vegetable or canola oil and saute' the carrots, peppers and onion on medium-high heat for about 2 minutes. Add the peas and broccoli and continue to stir fry but still a bit crisp, about an additional 2-3 minutes.
Step 4: Add the chicken back to fry pan and pour sauce over. Bring to a low boil and simmer for 3 minutes until thickened.
Serve over rice or noodles with optional green onions and sesame seeds.
Additions and Substitutions
Chicken: You can use boneless chicken thighs if you prefer dark meat in this recipe.
Brown sugar: A brown sugar substitute will work equally well in the stir fry. I prefer a substitute to help lower sugar/carbohydrates.
Flour or cornstarch: Arrowroot powder or Xanthan gum for a lower carb option.
Red Pepper Flakes: You can use sweet chili sauce for a bit more sweetness and a mild spicy flavor. Or for more spiciness, add some chili oil or dried chilis.
Oyster sauce: The oyster sauce is what gives the spicy stir fry sauce its Umami (savory, meat, brothy) flavor. You can use Hoisin sauce, Tamari or a Umami seasoning. I have used McCormick and Trader Joe's brands.
Helpful Recipe Tips
- To ensure even cooking, make sure the chicken is sliced into equal sizes.
- Place the chicken in a single layer in the skillet to make sure they fry and not steam. Cook the chicken in batches if they don't all fit in the pan.
- Taste the sauce before adding to the stir fry. Adjust flavors as preferred.
- Add the firmer vegetables (carrots, onion, peppers) first and stir fry a few minutes before the softer vegetables (snow peas, broccoli).
Frequently Asked Questions
Can I use frozen vegetables in this stir fry?
Yes you can. However the texture and flavor will be different due to the water content in the vegetables. Don't defrost them, just add to the skillet and fry at a higher heat, stirring quickly to heat.
What other vegetables can I use in the chicken stir fry?
You can use your favorite vegetables, here are some suggestions:
- Asparagus
- Broccoli/Cabbage Slaw
- Bell Peppers
- Cauliflower
- Baby corn
- Green/String Beans
- Sugar Snap Peas
- Mushrooms
- Bamboo shoots
- Water Chestnuts
- Bok Choy
What should I serve with Spicy Chicken Stir Fry?
This stir fry is delicious served over white rice, brown rice, cauliflower rice or rice noodles. Or you can try zoodles, orzo pasta or quinoa.
*This recipe was updated with more recipe tips and ingredient suggestions.*
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MORE Stir Fry Recipes you will love:
Spicy Chicken Stir Fry
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Chinese
Description
This spicy chicken stir fry is a quick and easy weeknight meal. Filled with tender chicken, healthy vegetables and a low carb version of a savory, flavorful sauce. It is also perfect for meal prep since it freezes and reheats very well.
Ingredients
- 1 ½ pounds boneless chicken breast, thinly sliced in strips
- ⅓ cup low sodium soy sauce
- 3 tablespoons cooking sherry *
- 3 - 4 Tablespoons brown sugar or substitute ( I used Swerve)
- ⅓ cup beef broth/stock
- 2 crushed garlic cloves or 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- 1-2 teaspoon red pepper flakes
- 2 teaspoons oyster sauce **
- 2 tablespoons canola, peanut, avocado or vegetable oil
- 1 teaspoon xanthan gum, or 3-4 teaspoons cornstarch or flour
- 1 carrot, peeled & sliced
- 1 small red bell pepper, seeds removed and sliced
- 1 small yellow bell pepper, seeds removed, sliced
- 1 ½ cups snow peas
- 2 cups broccoli florets, cut in small uniform pieces
- ½ red or yellow onion, thinly sliced
- 1 tablespoon sesame seeds, optional for garnish
- 2 tablespoons chopped green onions, optional for garnish
Instructions
- Combine all stir fry teriyaki sauce ingredients in a measuring cup and set aside. ( Taste sauce to see if it needs more soy sauce, spice or sweetener)***
- Heat 1 TB oil in a wok or large fry pan and quickly saute' the chicken strips until lightly browned, about 3-4 minutes. Remove and set aside.
- Heat another TB. of oil, fry the peppers, onions and carrots about 2 minutes. Add the peas and broccoli and continue to fry, about 2 more minutes or until vegetables are cooked but still a bit crisp.
- Add chicken back to pan and pour sauce over all. Cover pan and bring to a low simmer. Stir and cook for 3 minutes until sauce is heated through.
- Serve over white or brown rice, cauliflower rice or zoodles. Garnish with a sprinkle of chopped green onions and sesame seeds, if desired.
Notes
* Cooking sherry is not the same as drinking sherry. It can be substituted with a tablespoon or two of rice wine vinegar.
** Oyster sauce has it's own unique flavor and adds so much richness to the recipe. However, if you need to substitute for it, you can try adding a bit more soy sauce and brown sugar substitute. You can also add jarred hoisen or garlic sauce. But read the labels- some have a lot of sugar added.
***This sauce is very adaptable. You can add more seasoning if you'd like. Or if you want a bit saltier, add more soy sauce. Sweeter-add more sugar substitute. It's better to start with less, you can also add more.
Leftover stir fry can be stored in refrigerator for 3 days. It can also be frozen for two months in an airtight container. Defrost in the refrigerator overnight. Heat in microwave to serve.
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