Craving a bold, spicy-sweet stir fry that comes together in just 20 minutes? This One-Pan Honey Sriracha Chicken Stir Fry is the perfect solution! Juicy chicken, crisp veggies, and a sticky, flavorful sauce all cooked in one pan for easy cleanup. Serve over rice or noodles for a quick and satisfying meal!
Why You’ll Love This Recipe
✔ One-Pan Wonder – Less mess, fewer dishes.
✔ Quick & Easy – Ready in 20 minutes.
✔ Perfectly Balanced – Sweet, spicy, and savory flavors.
✔ Customizable – Swap out proteins or veggies as needed.
🛒 Ingredients
For the Stir Fry:
- 1 lb boneless, skinless chicken breast (or thighs), diced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- ½ cup snap peas (or julienned carrots)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil
For the Honey Sriracha Sauce:
- 3 tablespoons honey
- 2 tablespoons sriracha
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch + 1 tablespoon water (slurry)
👨🍳 Instructions
Step 1: Sear the Chicken
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add diced chicken and cook for 5-6 minutes, stirring occasionally until golden and cooked through. Push to one side of the pan.
Step 2: Stir Fry the Veggies
In the same pan, add the remaining 1 tablespoon oil and toss in garlic, ginger, bell pepper, broccoli, and snap peas. Stir fry for 3-4 minutes until slightly tender but still crisp.
Step 3: Make the Sauce in the Pan
Reduce heat to medium and add honey, sriracha, soy sauce, rice vinegar, sesame oil. Stir well, ensuring everything is evenly coated.
Step 4: Thicken the Sauce
Mix cornstarch slurry and pour it in. Stir continuously for 1-2 minutes until the sauce thickens and clings to the chicken and veggies.
Step 5: Serve & Enjoy!
Remove from heat and serve immediately over steamed rice, noodles, or a low-carb alternative. Garnish with sesame seeds and chopped green onions.
🔥 Pro Tips & Variations
✅ More Heat? Add extra sriracha or red pepper flakes.
✅ Protein Swap? Use shrimp, beef, tofu, or pork.
✅ Lower Sugar? Reduce honey or use a sugar-free alternative.
✅ Extra Crunch? Toss in cashews or peanuts.
✅ Make It Vegetarian? Swap chicken for tofu and soy sauce for coconut aminos.
🥡 Storage & Meal Prep
📌 Fridge: Store leftovers in an airtight container for up to 4 days.
📌 Reheat: Warm in a skillet over medium heat with a splash of water or microwave it.
📌 Freeze: Freeze portions for up to 2 months and thaw overnight before reheating.
🍽️ What to Serve With Honey Sriracha Chicken Stir Fry
✔ Steamed jasmine or brown rice
✔ Noodles like lo mein, rice noodles, or soba
✔ Cauliflower rice for a low-carb option
✔ A side of miso soup or Asian cucumber salad
❓ FAQs
🔹 Can I make this recipe ahead of time?
Yes! Prep the chicken, chop veggies, and mix the sauce a day ahead. Store separately in the fridge and cook fresh when needed.
🔹 Can I use frozen vegetables?
Absolutely! Thaw slightly and pat dry before cooking to prevent excess moisture.
🔹 Can I use a different protein?
Yes! Shrimp, beef, tofu, or even pork work well in this stir fry. Adjust cooking times accordingly.
📌 Honey Sriracha Chicken Stir Fry (20 Minutes)
This One-Pan Honey Sriracha Chicken Stir Fry is a fast, flavorful meal, blending juicy chicken, crisp veggies, and a perfectly balanced sweet-spicy sauce. A perfect weeknight dinner with minimal effort & maximum flavor!
🕒 Prep Time: 5 minutes
🔥 Cook Time: 15 minutes
⏳ Total Time: 20 minutes
🍽 Servings: 4
🔥 Calories: 350 kcal