Sriracha Chicken Stir Fry Recipe with Peppers

If you always keep a bottle of Sriracha in the fridge, this quick and easy Sriracha Chicken Stir-Fry will likely become a weeknight favorite. It delivers bright, tangy heat without overwhelming spice—honey and coconut aminos soften the bite while sesame oil and garlic add savory depth.

Sriracha is a chili-based sauce made with peppers, vinegar, garlic, and a touch of sugar and salt that lends a balanced, slightly sweet heat. For this stir-fry sauce, Sriracha is combined with minced garlic, coconut aminos (a soy-free, slightly sweeter alternative to soy sauce), toasted sesame oil, honey, chicken broth, and rice vinegar to create a well-rounded, umami-forward glaze that clings to the chicken and vegetables.

This recipe is flexible: use your preferred Sriracha brand, swap honey for a Whole30-friendly sweetener if needed, or skip the peanuts for a nut-free version. I like to pile the finished stir-fry over steamed rice, but cauliflower rice works well for a lower-carb or Whole30 meal. The dish cooks quickly and is packed with crisp vegetables—white onion, green onions, carrots, and cabbage—making it a satisfying, family-friendly dinner option.

Ingredients

• For the Sriracha sauce:
  • 2 garlic cloves, minced
  • 1/4 cup coconut aminos
  • 1 teaspoon toasted sesame oil
  • 1/4 cup Sriracha (use your preferred brand)
  • 1 tablespoon honey (omit for Whole30)
  • 1/4 cup low-sodium chicken broth
  • 1 tablespoon rice vinegar
• For the stir-fry:
  • 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon baking soda
  • 2 tablespoons tapioca flour
  • 2 tablespoons avocado oil, plus more as needed
  • 1 cup thinly sliced white onion (about one small onion)
  • 4 green onions, sliced into 2-inch pieces (keep white and green parts separate)
  • 1–2 large carrots, thinly shaved into ribbons
  • 2 cups green cabbage leaves, torn into 2-inch pieces (about 1/2 head)
  • 1/2 cup roughly chopped unsalted dry-roasted peanuts (substitute cashews for Whole30)

Step-by-step

Step one: make the sauce

Whisk the minced garlic, coconut aminos, toasted sesame oil, Sriracha, honey, low-sodium chicken broth, and rice vinegar together in a small bowl. Set the sauce aside while you prepare the chicken and vegetables.

Step two: prepare the chicken

In a medium bowl, toss the cubed chicken with kosher salt, black pepper, baking soda, and tapioca flour until evenly coated. The baking soda helps tenderize the chicken and the tapioca gives a light crisp on sear.

Step three: sear the chicken

Heat avocado oil in a large, deep skillet or wok over medium-high heat. Add the chicken in a single layer, working in batches so pieces have space to brown. Cook until golden and cooked through, about 3 minutes per side. Transfer the cooked chicken to a clean plate using a slotted spoon and set aside.

Step four: cook the stir-fry

If the pan looks dry, add a little more oil. Add the sliced white onion, the white parts of the green onion, the carrot ribbons, and the cabbage. Stir and cook until vegetables begin to soften but still retain some crunch, about 3 minutes.

Pour the prepared sauce into the pan and let it simmer, stirring occasionally, until it reduces slightly, about 2 minutes. Return the seared chicken to the skillet and continue to cook, tossing occasionally, until the sauce thickens and coats the chicken, another 3–4 minutes. Stir in the green parts of the green onions and give everything one final toss.

Step five: serve and garnish

Divide the stir-fry among bowls and top with roughly chopped unsalted dry-roasted peanuts. Serve over steamed rice or cauliflower rice for a lighter option. Enjoy immediately while hot.

Recipe FAQs

Nutrition (per serving, approximate)

Calories: 464 kcal; Carbohydrates: 23 g; Protein: 39 g; Fat: 25 g; Sodium: 1697 mg; Fiber: 4 g; Sugar: 9 g. Nutrition information is automatically calculated and should be used only as an approximation.

Tips and variations

• For a milder sauce, reduce the Sriracha by a tablespoon or add more honey to taste.
• Swap chicken breasts for thighs for a juicier result, adjusting cook time as needed.
• Add other quick-cooking vegetables such as snap peas, bell peppers, or baby bok choy for variety.
• To speed prep, buy pre-shredded cabbage or pre-cut stir-fry vegetables from the store.

Serving suggestions

Serve over steamed white or brown rice for a classic bowl. For a low-carb or Whole30-friendly bowl, spoon the stir-fry over cauliflower rice. Leftovers keep well in the refrigerator for 2–3 days and reheat nicely in a skillet.

Additional info

Course: Main Course. Servings: 4. Total time: About 35 minutes.

Photography and styling by Eat Love Eats.