SRIRACHA HONEY CHICKEN
Fast and flavorful spicy sriracha honey chicken stir-fry is the answer to your weekday food slump. Tender pieces of chicken tossed in a savory sweet sauce.
Provided by Jessica Gavin
Categories Entree
Time 30m
Number Of Ingredients 14
Steps:
- In a small saucepan, combine 1 cup of water, sriracha, soy sauce, honey, garlic, and red chili flakes, stir to combine. Bring mixture to a boil over medium heat.
- In a small bowl, whisk together the cornstarch and water to make a slurry.
- Add to the saucepan and stir until thickened.
- Reduce heat to low, and begin making the chicken.
- Add cubed chicken and 2 tablespoons cornstarch to a large resealable plastic bag. Seal the bag and shake to coat.
- Add vegetable oil to a large skillet or wok over medium-high heat.
- Once the oil is hot, carefully add the chicken and saute until browned, and cooked through.
- Add the sauce and toss to coat the chicken pieces.
- Season with salt and pepper as desired. Serve with rice and vegetables, garnish with green onions.
Nutrition Facts : Calories 362 kcal, Carbohydrate 24 g, Protein 39 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 99 mg, Sodium 975 mg, Fiber 0.4 g, Sugar 13 g, UnsaturatedFat 9 g, ServingSize 1 serving
SPICY SRIRACHA CHICKEN STIR-FRY
This easy Asian chicken stir-fry has an addicting Sriracha sauce and "velveted" restaurant-style chicken. You'll never want to order takeout again!
Provided by Frankie
Time 45m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 39.5 g, Cholesterol 58.9 mg, Fat 13.1 g, Fiber 2.4 g, Protein 26.7 g, SaturatedFat 1.5 g, Sodium 1999 mg, Sugar 9.2 g
SPICY CHICKEN STIR-FRY
Steps:
- Sprinkle the chicken with salt and pepper. Heat 3 tablespoons of the canola oil in a wok or large skillet over high heat. Add the chicken and cook until browned and cooked through, 4 to 5 minutes. Remove the chicken to a plate.
- Add the remaining tablespoon canola oil to the wok. Add the butternut squash and cook until it starts to caramelize on the edges and becomes slightly tender, 6 to 7 minutes. Add the peppers and cook until heated through. Add the ginger and cook for another minute. Add the edamame, peanut satay sauce, soy sauce, sriracha and lime juice. Return the chicken to the wok and cook until everything is heated through, 3 to 4 minutes.
- Transfer to a platter and garnish with the cilantro and peanuts. Serve with white rice.
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