Honey Sriracha Chicken Stir Fry Recipes

HONEY SRIRACHA STIR FRY

Steps:

• Cook the noodles according to the packet instructions and drain.
• In a small bowl, stir together the Sriracha, soy sauce and honey. Add a good grinding of freshly ground black pepper.
• Place a wok on a high heat and add the vegetable or stir fry oil. Add the garlic and ginger paste and let it sizzle for a moment, but don't let it burn. Quickly add the vegetables, stir frying for 3-5 minutes.
• Add the drained noodles to the pan and pour in the sauce, stirring everything together so all the veggies and noodles are lightly coated in sauce. Turn down the heat and let it bubble for a minute before throwing in the Pak Choi or spinach.
• Add more soy sauce if necessary and sprinkle with sesame seeds and add a drizzle of sesame oil, if you like. Serve immediately.

HONEY SRIRACHA CHICKEN STIR FRY

Steps:

• Cook rice according to package directions.
• Shake together stir fry sauce and set aside.
• In a medium non-stick pan, heat 1 tablespoon oil over medium heat.
• Add the bell peppers, onion and snap peas. Cook for 3-5 minutes, until slightly softened.
• Remove veggies from the pan and place on a clean plate. Add more oil to the pan if necessary.
• Add the chicken to the pan, and cook for 5-7 minutes, until cooked through and no longer pink in the middle.
• Give the stir fry sauce a good shake up and pour over the chicken. Cook for 1 or so minutes until bubbling and thickened. Remove from heat and stir in the veggies.
• Serve immediately or portion out into 2 cup capacity storage containers and store in the fridge. Drizzle with extra sriracha if desired.

SRIRACHA HONEY CHICKEN LEGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Combine chicken legs, olive oil, thyme, garlic powder, paprika, salt, and pepper in a large bowl. Mix chicken legs until coated and arrange on the baking sheet.
• Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), 45 to 50 minutes.
• Combine honey, butter, sriracha sauce, and soy sauce in a saucepan over medium-low heat; cook and stir until butter is melted and sauce is smooth, about 5 minutes.
• Pour sauce into a large bowl. Transfer chicken from the baking sheet to the bowl using tongs; toss until coated with sauce.

SPICY SRIRACHA CHICKEN STIR-FRY

Steps:

• Thinly slice the chicken breasts and cut slices in half to create pieces about 1 1/2 to 2 inches in diameter.
• Transfer chicken to a bowl and toss with baking soda. Set aside for 15 minutes.
• Meanwhile, whisk chicken broth, soy sauce, vinegar, Sriracha, honey, and cornstarch together in a small bowl. Combine snap peas, scallions, garlic, and ginger in another bowl.
• Rinse the chicken thoroughly in a colander and pat dry.
• Heat 2 tablespoons canola oil in a large skillet of wok over medium-high heat. Add chicken and a splash or two of the Sriracha-honey sauce. Stir fry until chicken is no longer pink in the center and juices run clear, about 4 minutes. Remove chicken to a plate.
• Add remaining oil to the skillet and pour in snap pea mixture. Cook until peas are crisp but still tender, 3 to 4 minutes. Return the chicken to the pan and add remaining sauce. Cook and stir until sauce has thickened, about 4 minutes.
• Serve over rice.