Firecracker Chicken

5 from 5 votes

Wagamama-style easy firecracker chicken recipe loaded with tender chicken slices, vegetables, and savoury, spicy firecracker sauce. Simply serve it together with plain rice. Perfect busy weeknight dinner, ready in 20 minutes!

Prep Time10

Cook Time10

Course: Main Course

Cuisine: Chinese, Thai Cuisine

Servings: - 3

Calories: 486kcal

Author: Khin

Ingredients

350 grams Chicken Breast Boneless chicken breast or thigh
6-7 Snow Peas mangetout/sugar peas
½ Onion cut thin slices
½ Bell Pepper cut thin slices
2 Spring onions cut thin slices
1 Chilli pepper sliced, optional
4 Dried long red chilli deseeded, optional
1 tsp Chilli flakes dried crushed chillies
2 tbsp Cooking oil sunflower oil, canola or neutral flavour oil

Sauce Mixture

2 tbsp Sweet chilli sauce See details in note
2 tbsp Sriracha sauce Or Hot chilli sauce ( details in note )
2 tbsp Honey or 1 tbsp sugar
1 tbsp Oyster sauce or hoisin sauce
1 tbsp Light soy sauce or regular soy sauce
1 tsp Sesame oil
¼ tsp White pepper powder
1 tbsp rice vinegar or water

To Serve

Cooked rice for two
Japanese Shichimi chilli powder ( see details in note )
Lime Wedges
Toasted sesame seeds

US Customary - Metric

Instructions

Prepare Firecracker Sauce

Combine the sauce ingredients in the mixing bowl, mix well and set aside.

Season the meat

Cut the chicken breast into thin slices, place in a large bowl, add 2 teaspoon of prepared stir fry sauce mixture in the chicken. Mix well and let it sit for 15 minutes.
Heat a large wok or pan over medium-high heat, drizzle 2 tablespoon of oil.

Stir fry the chicken

Stir fry the chicken slices for 2-3 minutes until 80% cooked, then push to one side of pan and add the dry red chillies and stir for few seconds. Follow with the chilli flakes and continue stir for few seconds.

Toss in Vegetables

Add the onion slices, bell pepper slices and snow peas in. Stir fry for another 1 minute.

Pour in firecracker sauce and finish the dish

Turn the heat over high heat and pour the sauce mixture in. Toss well to combine the sauce and all ingredients evenly for 1-2 minutes. Add the spring onions and remove from heat.

Assamble and Serve

To serve, add the warm cooked rice in a small bowl, press down gently with a spatula and fill the rice bowl. Place the serving plate over the rice bowl, flip the bowl over the center of the plate and tap the rice gently out. Add the firecracker chicken around the rice. Garnish with Shichimi chilli powder and lime wedge over the rice. Serve immediately!

Notes

Sriracha Sauce - Sriracha is a Thai-style spicy hot chilli sauce. If you don't have it in hand, you can substitute it with any hot chilli sauce available.
Sweet Chilli Sauce - I used Mae Ploy sweet chilli sauce in most of my recipes, but any Thai or Chinese sweet chilli sauce works well for this recipe.
Shichimi chilli powder - Shichimi is a Japanese chilli powder, also known as Shichimi Togarashi. It is a powder mixture of Japanese chilli peppers, orange peel, toasted sesame seeds, ginger, and seaweed. You can add your choice of chilli oil instead of Schichimi.

Nutrition