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If you are looking for a fast, flavor-packed dinner, this Spicy Sriracha Chicken Stir Fry on the Big Green Egg deserves a spot in your rotation.
Stir fry might not be the first thing that comes to mind when you think about cooking on the Big Green Egg, but high-heat live-fire cooking is exactly what makes a dish like this work so well. The wok-style heat creates incredible flavor while keeping the vegetables crisp and the chicken perfectly cooked.
This recipe brings together tender chicken, fresh vegetables, and a bold sweet-spicy sriracha sauce that comes together quickly once the Big Green Egg is hot.
It is the kind of easy weeknight meal that feels way more interesting than another grilled chicken dinner.
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Gathering the Ingredients
This Spicy Sriracha Chicken Stir Fry on the Big Green Egg keeps the ingredient list simple, but the flavor is anything but.
For the protein, use boneless skinless chicken thighs cut into bite-sized cubes. Chicken thighs are the right call here because they stay juicy under the high heat needed for stir fry cooking.
For the sauce, you will need sriracha ketchup and soy sauce, which create that sweet, salty, spicy glaze that coats everything beautifully.
To build the stir fry itself, grab fresh green beans, thinly sliced garlic, vegetable oil, and flour for lightly coating the chicken before cooking.
This is a fast cook, so have everything prepped and ready before the Big Green Egg gets hot. Once the wok starts moving, things happen quickly.
Prepping the Chicken
To help the chicken develop that classic stir fry texture, place the cubed chicken thighs in a large bowl and lightly toss them with the flour until evenly coated.
You are not trying to create a heavy breading here. Just a thin coating that helps the chicken brown beautifully and gives the sauce something to cling to later.
This simple step helps create that glossy, sticky stir fry finish that makes the whole dish work.
Big Green Egg Setup for Stir Fry
Set up your Big Green Egg for direct high-heat cooking and preheat the dome temperature to 500°F. Place your cast iron wok directly on the cooking grate while the Egg comes up to temperature so it has plenty of time to get screaming hot.
That high heat is what makes stir fry work. You want the wok hot enough to sear the chicken quickly, blister the vegetables, and build that slightly smoky wok-style flavor that makes this dish feel legit. Once the wok is fully preheated, move fast. Stir fry is not a low-and-slow sport.
Cooking the Stir Fry
Once the wok is fully preheated, add a splash of vegetable oil and carefully add the floured chicken in a single layer. The light flour coating helps the chicken brown quickly and develop crisp edges that give the finished dish much better texture.
Stir fry the chicken until browned and nearly cooked through, keeping everything moving so it does not stick or burn.
Next, add the sliced garlic and green beans. Toss quickly over the high heat until the garlic becomes fragrant and the green beans begin to blister while still keeping some bite.
Add the sriracha ketchup and soy sauce, then toss everything together until the chicken and vegetables are evenly coated. Continue cooking until the sauce thickens, turns glossy, and clings to the chicken. At that point, it is ready to serve.
Finishing and Serving the Stir Fry
Once the sauce thickens and coats the chicken, remove the wok from the Big Green Egg. Let the stir fry rest for 1 to 2 minutes. Serve the chicken stir fry over steamed white or jasmine rice. The rice soaks up every bit of that sticky, spicy sauce. For garnish, add sliced green onions, sesame seeds, or a squeeze of fresh lime.
Want a lighter option? Serve it in lettuce wraps or over cauliflower rice. This is fast, flavorful, and perfect for a weeknight dinner off the Big Green Egg.
Spicy Sriracha Chicken Stir Fry on the Big Green Egg
Equipment
- Cast Iron Wok or carbon steel
Ingredients
Stir Fry Ingredients:
- 1.5 pounds boneless skinless chicken thighs , cut in to 1" cubes
- 1/2 cup flour
- 1 cup Sriracha Ketchup
- 1/2 cup Soy Suace
- 1 cup Green Beans , cut in to 2 " pieces
- 5 cloves garlic , sliced thin
- 2 tbsp Vegetable Oil
For Serving:
- 4 cups Jasmine Rice, cooked
- 3 green onions, thinly sliced
- 1 tbsp sesame seeds, optional
- 1 lime, cut into wedges (optional)
Instructions
- Preheat your Big Green Egg to 500°
- Place in your Cast Iron Wok to preheat
- Toss the cubes of chicken in the flour
- Once the Wok is heated put in 2 tbls of oil
- Put the chicken in and stir fry 5 minutes until the pieces are brown and crispy
- remove the chicken and set aside
- Place 2 Tbls of oil in the Wok, then the green beans, and garlic
- Stir fry for 5 minutes until beans are bright green
- Add the ketchup and soy sauce
- Stir Fry until the sauces bubbles
- Remove and serve over the rice
- Optional garnish with green onions, sesame seeds and lime wedges
Nutrition information is automatically calculated, so should only be used as an approximation.
Chris, that looks spectacular and I can only imagine how good it tastes…especially with the sundried tomato ketchup. I’m going to have to be on the lookout for that.
Any recommendations for woks? I’ll need something that fits on an 18″ Kamado.
Hey there… and thank you! I was pleasantly surprised with this Ketchup. They hit a home-run using sun-dried tomatoes. As for the Wok I use a Lodge Cast Iron Wok for my Large BGE with the Spider setup from the Ceramic Grill Store. They also have a Wok setup that I see a lot of people use – https://ceramicgrillstore.com/large-big-green-egg/spider/.
Thank you for posting this recipe. It sounds and look delightful. I will made this dish tonight for dinner and of course pick up a bottle of white wine.
It is delicious and please let me know how it turned out and what if any improvements you make to it 🙂