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The Recipe Box

the recipe box

As a professional writer and food enthusiast, I know how important it is to have a go-to collection of delicious and reliable recipes. That's why I created The Recipe Box - a comprehensive guide to some of my all-time favorite dishes. From quick and easy weeknight meals to indulgent desserts, these recipes are sure to become staples in your kitchen.

Spicy Chicken Stir-Fry

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Recipe Category: Main Dish
  • Recipe Cuisine: Asian
  • Aggregate Rating: 4.5/5


  • 1 lb boneless, skinless chicken breasts, sliced
  • 2 tbsp vegetable oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tsp sriracha
  • 1/4 tsp red pepper flakes
  • Salt and pepper, to taste
  • Green onions and sesame seeds, for garnish


  1. Heat 1 tablespoon of oil in a large skillet over high heat.
  2. Add the chicken and cook until browned, about 5 minutes. Remove from skillet and set aside.
  3. Heat the remaining tablespoon of oil in the same skillet.
  4. Add the bell peppers and onion and cook until tender, about 5 minutes.
  5. Add the garlic and ginger and cook for 1 minute more.
  6. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sriracha, red pepper flakes, salt, and pepper.
  7. Add the chicken back to the skillet and pour the sauce over everything.
  8. Stir to combine and cook for another 2-3 minutes, until the sauce has thickened and the chicken is cooked through.
  9. Garnish with green onions and sesame seeds before serving.

Nutrition Information:

NutrientAmount per serving

Recipes FAQ:

  • Q: Can I use chicken thighs instead of chicken breasts in this recipe?
  • A: Yes, you can use chicken thighs if you prefer. Just be sure to adjust the cooking time accordingly.
  • Q: Is this recipe spicy?
  • A: It has a little bit of heat from the sriracha and red pepper flakes, but it's not overly spicy. If you're sensitive to heat, you can reduce the amount of sriracha or omit it altogether.
  • Q: Can I make this ahead of time?
  • A: Yes, you can make the sauce and chop the vegetables and chicken ahead of time. Just keep everything separate until you're ready to cook.

Recipes Tips:

If you don't have fresh ginger, you can use 1/2 teaspoon of ground ginger instead. For a vegetarian version of this recipe, you can substitute firm tofu for the chicken. To make this recipe gluten-free, use tamari instead of soy sauce.

Be sure to slice your chicken and vegetables evenly so that they cook at the same rate. You can also add other vegetables to this stir-fry, like broccoli, snow peas, or mushrooms. Serve with steamed rice or noodles for a complete meal.

Don't overcrowd the skillet when you're cooking the chicken and vegetables - you want everything to have enough space to brown and cook evenly. If your skillet isn't big enough, you can cook everything in batches.