Spicy Garlic Chicken Stir-Fry – Fast, Bold & Easy Weeknight Dinner

If you’re craving a quick, bold, and satisfying dinner that hits all the right notes — spicy, garlicky, savory, and a little tangy — this Spicy Garlic Chicken Stir-Fry is your answer.

Made in one pan in under 30 minutes, it’s perfect for weeknights and full of irresistible flavor.

Why You’ll Love This Recipe

Big bold flavor – Garlic, jalapeños, and sriracha bring heat and depth.

Quick cooking – Ready in just 25–30 minutes, perfect for busy nights.

Minimal ingredients, maximum payoff – Everyday pantry items create restaurant-level taste.

Easy to customize – You can dial the heat up or down and switch veggies as needed.

Low carb & high protein – Naturally gluten-free and balanced.

What You’ll Need (Ingredient Highlights)

Chicken breast – Boneless, skinless, cut into bite-sized chunks for fast, even cooking.

Soy sauce – Salty umami base for the marinade.

Sriracha – Adds heat and complexity to the chicken.

Vinegar (white or apple cider) – Adds tang and helps tenderize the meat.

Garlic (10 cloves!) – Key flavor component—don’t hold back!

Jalapeños – Slice thin and adjust amount based on spice preference.

Bell peppers – Bright, juicy contrast to the spicy chicken.

Garam masala or curry powder – Warm, earthy spice that ties it together.

Sugar – A small touch to balance the heat and acid.

Cilantro – Adds freshness and herbaceous brightness.

Sesame oil – Just a teaspoon gives a subtle nutty depth.

Pro Tips Before You Start

Marinate the chicken while prepping veggies – 15 minutes is enough to lock in flavor.

Use a large skillet or wok – You’ll need room to stir-fry without steaming.

Prep everything before cooking – Stir-fry moves quickly, so have it all ready.

Adjust jalapeños to taste – Use fewer for mild, or keep seeds for more heat.

Don’t overcook bell peppers – They should stay slightly crisp for best texture.

How to Make Spicy Garlic Chicken Stir-Fry

Step 1: Marinate the Chicken

In a bowl, mix 2 tablespoons soy sauce, 1 tablespoon sriracha, and 2 tablespoons vinegar.

Add the 1-inch chicken chunks and mix well, massaging the marinade in.

Let sit while you prep the vegetables.

Step 2: Sauté the Aromatics

Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in a large skillet over medium-high heat.

Add 2–4 sliced jalapeños (adjust to spice preference) and the chopped garlic.

Sauté for 30 seconds until fragrant.

Step 3: Stir-Fry the Chicken

Add marinated chicken to the skillet and cook for 5 minutes, turning occasionally, until golden brown.

Sprinkle in 1 tablespoon sugar.

Step 4: Add the Veggies

Toss in the bell pepper pieces and stir-fry everything together.

Cook for another 4–5 minutes until the chicken is cooked through and the peppers are just tender.

Step 5: Finish with Flavor

Sprinkle in 1 teaspoon ground pepper and 1 teaspoon garam masala (or curry powder).

Mix well. Stir in 2 tablespoons chopped cilantro and remove from heat.

Step 6: Serve

Serve hot, garnished with more cilantro, sesame seeds, and fresh jalapeño slices if desired.

What to Serve It With

Steamed jasmine rice or brown rice

Garlic noodles or plain soba noodles

Cauliflower rice for a low-carb version

Chili garlic edamame or cucumber salad

Toasted naan or roti

Variations / Substitutions

Not a fan of heat? Use only 1 jalapeño and reduce sriracha.

Want it hotter? Add chili flakes, Thai chili, or extra sriracha.

Swap protein – Try shrimp, thin-sliced beef, or tofu for a vegetarian version.

Different veggies? Broccoli, snap peas, or mushrooms work great.

Add crunch – Top with crushed peanuts or cashews before serving.

Storage & Leftovers

Fridge – Store leftovers in an airtight container for up to 4 days.

Reheat – Microwave or stir-fry on the stove with a splash of water or broth.

Freeze – Not ideal due to the texture of bell peppers, but the chicken freezes well separately.

Meal prep – Cook a big batch and portion into containers with rice for easy weekday lunches.

FAQs

Can I make this less spicy?
Yes, reduce the jalapeños and use just ½ tablespoon sriracha or substitute with sweet chili sauce.

Can I use chicken thighs instead of breast?
Absolutely — thighs stay juicier and work great in stir-fry.

What kind of vinegar should I use?
White vinegar or apple cider vinegar both work. Rice vinegar is great too.

How do I get a good sear on the chicken?
Don’t overcrowd the pan and make sure it’s hot before adding the meat.

Can I make it vegetarian?
Yes! Use tofu or tempeh and skip the chicken. Just press tofu first to remove excess water.

How spicy is this recipe?
It’s medium-spicy with 2 jalapeños and 1 tbsp sriracha — scale up or down as needed.

Can I use pre-chopped garlic?
Fresh is best, but you can use jarred garlic in a pinch (about 2 tablespoons).

Final Thoughts

This Spicy Garlic Chicken Stir-Fry has become a go-to in my weeknight rotation. It’s fast, flavorful, and flexible.

I love the way the garlic and jalapeño sizzle in the pan, and how the sauce clings to every bite of tender chicken.

Plus, it’s one of those meals that feels both healthy and indulgent.

Whether you’re cooking for one or feeding a family, this stir-fry delivers big on flavor with minimal fuss.