• 2 tablespoons olive oil, divided
  • 1 lb Balanced Body Firecracker Chicken
  • Salt & pepper to taste
  • 1 red bell pepper, slice
  • 1 yellow bell pepper, sliced
  • 1 cup sugar snap peas
  • 3 green onions, sliced


  • 2 tbsp soy sauce
  • 1 1/2 tbsp honey
  • 1 tbsp sriracha
  • 1 tbsp tomato paste
  • 1/2 tbsp apple cider vinegar
  • 1/2 tbsp sesame oil
  • 1 garlic clove, minced
  • 1/2 tsp red crushed pepper flakes
  • 1/4 tsp black pepper


  1. In a large skillet over medium-high heat, drizzle a tablespoon of olive oil onto the hot skillet and add the peppers and sugar snap peas.  Cook the vegetables until tender, about 4 to 5 minutes, stirring frequently.
  2. While the veggies are cooking you can make the sauce. In a small bowl, whisk together the soy sauce, honey, sriracha, tomato paste, apple cider vinegar, sesame oil, garlic, crushed red pepper flakes and black pepper.  Set aside.
  3. Heat up your Balanced Body Firecracker Chicken
  4. Once the veggies are nice and tender, pour the firecracker sauce over top and mix well, making sure everything is coated, and bring the sauce to a boil. Turn down the heat and simmer until sauce has thickened up and everything is incorporated.
  5. Cut your Balanced Body Firecracker Chicken into cubes and add to stir fry. Give everything a nice stir.
  • Serve over rice and top with sliced green onions, enjoy!