Spicy Chicken Stir Fry – The Ultimate Quick, Flavor-Packed Weeknight Dinner Guide
If you enjoy bold flavors and a little heat, this Spicy Chicken Stir Fry is the perfect quick meal. Tender chicken, crisp vegetables, and a savory-spicy sauce come together in just one pan. It’s fast, fresh, and better than takeout — ready in about 20 minutes, making it ideal for busy weeknights.
Ingredients
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1 lb boneless, skinless chicken thighs, thinly sliced
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2 tablespoons vegetable oil (divided)
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1 onion, sliced
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 cup snap peas
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2 cloves garlic, minced
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1 tablespoon fresh ginger, minced
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2 tablespoons soy sauce
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1 tablespoon sriracha sauce
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1 tablespoon oyster sauce
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1 teaspoon cornstarch mixed with 1 tablespoon water
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¼ cup chicken broth
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Cooked rice, for serving
Instructions
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add chicken and cook for 5–7 minutes until browned and fully cooked.
Remove from the pan and set aside.
Add remaining oil to the skillet.
Stir in garlic and ginger. Cook for about 30 seconds until fragrant.
Add onion, bell peppers, and snap peas.
Stir fry for about 4–5 minutes until tender but still crisp.
In a small bowl, mix soy sauce, sriracha, oyster sauce, chicken broth, and the cornstarch mixture.
Return chicken to the skillet.
Pour in the sauce and stir well to coat everything.
Cook 2–3 minutes until the sauce thickens.
Serve hot over cooked rice and enjoy!
Notes
• Slice chicken thin for faster cooking
• Prep all ingredients first — stir frying moves quickly
• Add more sriracha or chili flakes for extra heat
• Swap veggies with broccoli, carrots, or mushrooms
• Use low-sodium soy sauce to reduce salt
• Great for meal prep — stores well for 3 days