Sweet and Spicy Chicken Stir Fry

Packed with vegetables, this Sweet and Spicy Stir Fry is the perfect easy meal for weeknights and it makes amazing leftovers. The from-scratch sauce is quick to make and uses simple ingredients you probably already have on hand. Endlessly customizable, swap out the veggies and chicken for whatever you have.

Jump to:

• The Ingredients
• The Method
• Leftover and Storage
• Make it Your Own
• What to Serve with Sweet and Spicy Stir Fry
• Tips for the Best Stir Fry
• And if you liked this recipe...
• Recipe Card
• Comments

Ready to take your weeknight dinner game to the next level? Look no further than this sweet and spicy chicken stir fry recipe.

With a handful of ingredients and a skillet, you'll have a dinner that's bursting with flavor in no time.

Packed full of vegetables and dripping with a delicious homemade sauce, this stir fry is the kind of weeknight meal that makes you feel like you've got it together.

It's nutritious. It's delicious. And it can even turn those past-their-prime vegetables in the fridge into a meal that you're excited about (so versatile!).

The homemade sauce that comes together in minutes (once you've tasted it- there will be no going back to store-bought!) and is the perfect balance of sweet, spicy and savory flavor.

And it makes great leftovers so you can even use it to check meal-prep off your list (as these other chicken dinner recipes do as well).

So let's make some chicken stir fry!

The Ingredients

• Chicken- Either boneless, skinless chicken breasts and thighs will work.
• Avocado Oil- Because of its high smoke point, I prefer to use avocado oil for stir fries. You can substitute with whatever cooking oil you typically use.
• Garlic, Green Onions + Ginger- Aromatics for extra flavor. These can be left out if needed.
• Sea Salt- Adjust to taste; if your sauce is salty enough, depending on the tamari/soy sauce used, you may not need it.
• Vegetables- I have my go-to stir fry vegetables listed but you can sub in whatever you prefer (or need to use up in the fridge); you'll need 10-12 cups. Ensure that your vegetables are cut to similar sizes so that they take about the same amount of time to cook.
  • Broccoli
  • Bell Pepper
  • Onions
  • Snap Peas
  • Carrots
  • Canned Miniature Corn
• Sauce
  • Honey- The “sweet” in our sauce. Maple syrup could be substituted but will slightly alter the flavor. 
  • Tamari- You can substitute soy sauce or coconut aminos. Ensure that it is gluten-free if needed.
  • Sriracha- The “spicy” in our sauce. If you are sensitive to spice, start with half of the amount called for and then add after tasting.
  • Ground ginger and garlic- Using ground of these makes the sauce quick to make. You can substitute fresh if you prefer though- you would need 2 cloves minced garlic and about 1 tablespoon grated ginger.
  • Cornstarch and water- This helps to thicken the sauce but if you don’t mind a slightly thinner sauce, you can leave it out.
  • Sea Salt- Depending on the saltiness of your tamari or alternative, you may need to add a bit of salt to taste.

The Method

1. Mix Sauce. Melt the honey in a small microwave safe bowl. Add the rest of the sauce ingredients and whisk to combine. Set aside.

2. Cook chicken. Heat a large frying pan or wok over medium-high heat. Add ½ tablespoon of oil to coat. Add chicken and ¼ teaspooon of salt and stir until cooked through. Remove chicken to a plate.

3. Cook vegetables. Add an additional ½ tablespoon oil followed by the broccoli, carrots pepper, peas, onions and salt. Let cook for about 5-8 minutes until nearly softened, stirring frequently.

*If you're using some softer vegetables such as kale or spinach, wait to add them in the last couple of minutes.

4. Sauté aromatics. Add the green onions, ginger and garlic and cook, stirring, until fragrant, about 1 additional minute.

5. Combine. Return the chicken to the pan, add the mini corn and stir in the sauce. Allow to simmer for 1-2 minutes until the sauce is slightly thickened.

6. Serve!

Leftover and Storage

To Store: Store leftover sweet and spicy stir fry in an airtight container in the refrigerator for up to 4 days.

To Freeze: Leftover stir fry can be frozen for up to 3 months. Depending on the vegetables you use (such as zucchini or eggplant), freezing may alter the texture.

To Reheat: Rewarm in the microwave or on the stovetop until heated through.

Make it Your Own

• Use a Different Protein: In place of the chicken, you can swap another protein of choice. Cook it through as needed in the first step and then set aside. Here are some suggestions:
  • Shrimp (or try this black pepper shrimp stir fry)
  • Edamame
  • Tofu
  • Pork Tenderloin
• Omit the Protein: Alternatively, if you are planning to serve it as a side dish, you can omit the protein altogether- feel free to add another cup or two of vegetables.
• Swap out the Vegetables: The vegetables that I have listed are merely a suggestion- I often just use whatever needs to be used up in the fridge! Here are some other ideas:
  • Cauliflower
  • Bok Choy
  • Zucchini
  • Eggplant
  • Water Chestnuts
  • Asparagus
  • Celery
  • Kale
  • Spinach
  • Slaw Mix (like in Egg Roll Bowls)
• Add Noodles: Cook noodles of choice as per their package directions leaving them very al dente. Drain and set aside, then add to the pan along with the chicken and sauce in the final step. (Or make some Singapore Noodles instead).

What to Serve with Sweet and Spicy Stir Fry

• Toppings and Garnishes: Toasted Nuts such as Cashews, Sesame Seeds, Sliced Green Onions or a Fried Egg.
• Rice: Brown rice, white rice, fried rice, cauliflower rice- they are all great options.
• Another Grain: You could also serve your stir fry over a bed of quinoa or buckwheat.
• Noodles: Alternatively, enjoy your stir fry over a bed of noodles or zucchini noocles.
• Salad: Such as a simple green salad or cucumber salad.
• Or check out this post for 30 more ideas to Serve with Stir Fry

Tips for the Best Stir Fry

• Prep Your Ingredients First: Once you start cooking stir fry, the whole process moves along pretty fast. In order to be able to monitor the stir fry and save yourself from being overwhelmed, have all of the vegetables cut and the sauce made beforehand.
• Use a Hot Pan: And on that note, for best results, you want to cook your stir fry over medium high heat and allow the pan to heat up before starting. Once you start cooking, you'll be stirring often (stir-fry) to prevent ingredients from burning.
• Mind the Size of Your Vegetables: It is important to consider how long your vegetables will take to cook when chopping them. Harder vegetables like carrots and broccoli should be cut small than softer vegetables like peppers so that they all finish cooking around the same time.

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And if you liked this recipe...

...you might also like:

• Breakfast Fried Rice
• Asian Lettuce Wraps with Peanut Sauce
• Egg Roll Bowls
• Beef and Broccoli Bowls

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