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Honey Sriracha Chicken Stir-Fry

Honey Sriracha Chicken Stir-Fry is another meal-prep recipe I make often for my husband’s work lunches so nutrition information is included with this recipe. If you decide to swap any ingredients you will throw it off, so be mindful.

This Honey Sriracha Chicken Stir-Fry is absolutely delicious! It’s sweet and spicy – one of my favorite flavor combinations and it goes so well with rice, noodles, and even just on its own.

Honey Sriracha Chicken Stir-Fry Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Honey Sriracha Chicken Stir-Fry recipe:

  • Boneless skinless chicken breast: I don’t understand it when people say they are tire d
  • Bell peppers, broccoli florets, green beans: There is just as much green as there is protein in this one! I use colorful bell peppers to liven it up a bit, and you can use whatever color you want.
  • Sriracha, honey, soy sauce, mirin, water: Our sauce! You can add a bit of cornstarch too, if you’d like a thicker sauce. More on that in the ‘How to Make’ section below.
  • Kosher salt, onion powder, turmeric, ground coriander, ground cumin, black pepper: This is our seasoning mix for the chicken. Talk about flavorful. Talk about depth! It’s really good, is what I’m saying.
  • Red pepper flakes: Optional, but it adds more heat, of course.
  • Equipment: I made this in my 12″ Hexclad skillet. You can watch how it performs on my Instagram or TikTok.
Honey Sriracha Chicken Stir-Fry

How to Make Honey Sriracha Chicken Stir-Fry 

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Honey Sriracha Chicken Stir-Fry recipe:

  • Prepare. Make the sauce, and the seasoning mix. In one bowl combine the kosher salt, onion powder, white pepper, turmeric, paprika, cumin, coriander, and black pepper and in another bowl whisk together the honey, sriracha, water, mirin, and soy sauce until well combined. Set them aside until you’re ready to use them. 
  • Marinate the chicken. We add one teaspon of oil and all of the seasoning blend directly to the chicken you’ve diced up,
  • Steam the veggies.
  • Start the sauce. To develop the flavors and thicken the sauce, we simmer it while we’re making everything else. If you’d like it even thicker, combine 2 tsp of cold water with 2 tsp of cornstarch and add it to the sauce about one minute before you remove it from the heat.
  • Sear the chicken. Heat a large skillet over medium-high heat for about a minute or two. Add the chicken in a single layer, making sure not to crowd it. Set it aside with the steamed veggies.
  • Saute the peppers. Add the remaining olive oil to the pan and swirl it around. Add the bell peppers and stir them around, just until they start ot get some char. Then add everyhing else to the pan: the chicken, the broccoli, the green beans, and the sauce.
  • Get to mixin’! Be gentle so you don’t bust up the broccoli too much, but mix everything thoroughly.
  • FINISH HIM. Simmer it together for about 2 minutes (longer if you didn’t cook the chicken all the way through), and serve. Dassit!
Honey Sriracha Chicken Stir-Fry

Switch Up This Honey Sriracha Chicken Stir-Fry

You can make endless variations with this Honey Sriracha Chicken Stir-Fry recipe, so please feel free to customize yours to taste!  For example, you could…

  • Switch out the protein. Use steak, tofu, salmon, whatever!
  • Use your favorite vegetables. You can make it similar to the Stir Fry Noodles I posted a few weeks ago, with pea pods, mushrooms, whatever!
  • Chili-Garlic Sauce: Substitute it for the Sriracha for a slighly more savory and much more spicy sauce.

Obligatory Pins – 

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Delicious Honey Sriracha Chicken Stir Fry on display in a metallic pan.

Honey Sriracha Stir-Fry

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  • Author: María
  • Total Time: 35 minutes
  • Yield: 8 1x


Units Scale
  • 2 lbs boneless skinless chicken breast, cut into bite-sized pieces
  • 2 bell peppers, sliced thinly
  • 4 C broccoli florets
  • 3 C green beans, trimmed
  • 1 C water
  • 1/2 C sriracha
  • 1/4 C honey, to taste
  • 2 tbsp soy sauce
  • 1 tsp mirin
  • 2 tsp kosher salt, to taste
  • 1 tsp onion powder
  • 1 tsp ground white pepper
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp red pepper flakes
  • 1/4 tsp black pepper
  • 2 tsp olive oil, as needed.


  1. Start by making the seasoning mix and sauce: In a small bowl combine the kosher salt, onion powder, white pepper, turmeric, paprika, cumin, coriander, and black pepper. Set it aside, and in another bowl whisk together the honey, sriracha, water, mirin, and soy sauce until well combined. Set that aside too. 
  2. Add one teaspoon of olive oil to the chicken, then sprinkle in the seasoning mix. Use your hands or a wooden spoon to mix thoroughly: you want spice and oil to coat each individual piece of chicken. Once it’s well combined, stir in the red pepper flakes if you’re using them. Cover the bowl and set it aside for 15 minutes. If you want to marinate it longer pop it in the fridge, for up to 2 days. 
  3. While the chicken is marinating, go ahead and steam the broccoli and green beans. I do it in the microwave, you can do it whichever way you like. When they’re bright green and crisp-tender, set them aside, too. 
  4. Place a small saucepan over medium-high heat and add the sauce. Bring it to a boil, then reduce the heat to medium and cover with a lid. Let the sauce simmer until it’s reduced by one-third, about 15 minutes, stirring occasionally. 
  5. Heat a large skillet over medium-high heat for about two minutes, then add the chicken in a single layer. Do multiple batches if you need to: you want a nice sear on it and you won’t get that if you crowd the pan. Let the chicken cook undisturbed for 4 1/2 minutes, then flip and cook on the other side for 3-5 more minutes until cooked through. Remove from the pan and set aside. 
  6. Add the remaining olive oil to the skillet, and add the bell peppers. Let them cook until just slightly softened and starting to brown, then add the steamed vegetables and the cooked chicken. Pour the sauce directly from the saucepan over everything, then use tongs or wooden spoons to stir everything together. 
  7. Reduce the heat to medium and let simmer for 5 minutes, then serve. With white rice is our favorite way! 


  • There’s not really any filler on the post above the recipe is meant to help you get the most out of it. Check there for advice and substitution information! 
  • Prep Time: 15
  • Cook Time: 20
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