Description
Firecracker Chicken that lives up to its name! Sweet, spicy, and ready in 30 minutes – faster than takeout and twice as delicious.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons (45ml) vegetable oil, divided
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 1 cup (150g) snap peas, ends trimmed
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon fresh ginger, grated
- 4 green onions, sliced, white and green parts separated
- 2 tablespoons sesame seeds, for garnish
- ⅓ cup (80ml) low-sodium soy sauce
- ¼ cup (60ml) rice vinegar
- 3 tablespoons (45ml) honey
- 2 tablespoons (30ml) sriracha sauce (adjust to taste)
- 1 tablespoon (15ml) sesame oil
- 2 teaspoons cornstarch
- ¼ teaspoon red pepper flakes (optional, for extra heat)
Instructions
- In a medium bowl, whisk together soy sauce, rice vinegar, honey, sriracha, sesame oil, cornstarch, and red pepper flakes until smooth. Set aside.
- Pat chicken pieces dry with paper towels. Heat 2 tablespoons of oil in a large wok or skillet over high heat. Add chicken in a single layer and cook for 2 minutes until golden on one side, then stir and cook 2-3 minutes more until just cooked through. Transfer to a plate.
- Add remaining oil to the pan. Add bell peppers and snap peas, stir-frying for about 2 minutes until beginning to soften. Add garlic, ginger, and white parts of green onions. Stir-fry for 30 seconds until fragrant.
- Return chicken to the pan. Whisk sauce again and pour over the chicken and vegetables. Toss everything together and cook for 1-2 minutes, stirring constantly until sauce thickens and coats everything.
- Remove from heat and sprinkle with sesame seeds and reserved green onions. Serve immediately over steamed rice or noodles.