Savory Firecracker Chicken Stir-Fry Recipe - Kraft Recipes Top
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Savory Firecracker Chicken Stir-Fry Recipe

Prep Time
Total Time

4 servings, 1-1/2 cups each

Make a dish that looks as good as it tastes when you follow this Savory Firecracker Chicken Stir-Fry recipe. Add red peppers and peas to this tasty dish.

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What You Need

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Make It

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  • Heat oil in large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 4 min. or until chicken is evenly browned.
  • Add pepper strips and snow peas; stir-fry 2 to 3 min. or until peppers are crisp-tender and chicken is done. Add water chestnuts, dressing and crushed pepper; stir-fry 2 min. or until heated through.
  • Serve over rice.

Special Equipment Needed

Special Extra

Garnish with sliced green onions just before serving.

Special Extra

For more heat, use 1/2 tsp. crushed red pepper.


  • 4 servings, 1-1/2 cups each

Healthy Living

  • Low fat
  • Good source of vitamin A or C
  • Generally Nutritious
  • Low sodium
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2-1/2 Carb Choice

Diet Exchange

  • 2 Starch
  • 1 Vegetable
  • 3 Meat (L)
  • 1 Fat

Nutrition Bonus

The colorful bell peppers provide vitamin C in this delicious low-fat low-sodium meal.

Nutritional Information

Serving Size 4 servings, 1-1/2 cups each
Calories 360
Total fat 8g
Saturated fat 1.5g
Cholesterol 65mg
Sodium 260mg
Carbohydrate 36g
Dietary fiber 3g
Sugars 6g
Protein 29g
% Daily Value
Vitamin A 20 %DV
Vitamin C 45 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Great recipe. Great recipe. I did a few changes - didn't use snow peas nor water chesnuts. Added some brocoli (prob 1/2cup),a whole med sized onion chopped, and 1/2 green pepper. Took someone else's suggestion and marinated the chicken in the asian dressing for 45 minutes before cooking. Also sprinkled the top of each serving with some terkiki sauce and toasted sesame seeds. Served it with organic brown rice and some whole wheat tortillas. LOVED it. Was quick, healthy, and easy. Will have to turn down the heat a little bit since both my 2 year old and my husband asked me why it was so spicy. Darn.... great flavor :)
Date published: 2012-03-23
Rated 5 out of 5 by from OMG! OMG!!! This recipe is FANTASTIC!!! I have made it for my family time and agian, & they love it! My son even rated it an "off the wall fantastic"!!! (Over a 10+ in his opinion.) This is the "best" recipe I have ever made. I made it with a little more fire. I added much more Cayenne Pepper, because I love "HOT" asian food!!! 2 thumbs up to the cook that come up with my favorite recipe in the world!!
Date published: 2011-02-02
Rated 5 out of 5 by from I love this recipe, and so does my husband. I love this recipe, and so does my husband. This is one of the few recipes that I find takes me the estimated amount of time to cook. I usually throw some broccoli in there, sometimes I use a bag of the Asian medley mixed vegetables. I find that fresh vegetables are much better. I also usually use a little more dressing, and add in just a tad bit of soy sauce, love it!
Date published: 2010-10-12
Rated 5 out of 5 by from I've made this recipe a few times now, and last night's version was the best yet. I've made this recipe a few times now, and last night's version was the best yet. I subbed four boneless pork loin chops for chicken (improved taste). I left out the water chestnuts but added six green onions, 1/3 lb. sliced, fresh mushrooms, doubled (to 1/2 tsp) red pepper flakes and teriyaki sauce. Sprinkled rice noodles over each serving for crunch. This dish is always applauded and great on a damp,chilly evening. Tastes like an entree from PF Chang's!
Date published: 2013-01-09
Rated 4 out of 5 by from Very easy. Very easy. Ended up making my own dressing last minute (Thought I had some of the Kraft dressing but when I went to pull it out of the fridge - YIKES - no dressing!) Instead I made my own with some orange juice, soy sauce, ground ginger, and toasted sesame seeds. The combination reduced down to a light but delicious sauce. We enjoyed it and will try again with dressing.
Date published: 2011-01-04
Rated 5 out of 5 by from This is truly a keeper. This is truly a keeper. My husband is not crazy about stir-fry but will eat them occasionally. This one he liked and wants to have it again. I stuck to the recipe but since we like more sauce for the rice, I added some chicken broth, a little corn starch and a little more of the dressing. It was perfect. Only a pinch of the red pepper and it was hot enough for us.
Date published: 2011-04-24
Rated 5 out of 5 by from Very good. Very good. I didn't use the oil, to save calories, but it's not needed. I used 2 med. red peppers and 1 med. green pepper and substituted sugar snap peas for the snow peas. I also marinated my chicken for about 30 minutes in an additional 1/3 cup of dressing. Delicious!
Date published: 2011-10-09
Rated 5 out of 5 by from This recipe was very good! This recipe was very good! I added carrot instead of snow peas, and I used sesame oil instead of the dressing. It tasted so good! I also added a little of ginger and soy sauce to make up for the dressing. It is a keeper!:p
Date published: 2010-11-30
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