Sriracha Chicken Stir-Fry
Sriracha Chicken Stir-Fry
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 cups broccoli florets
- 1 red bell pepper, sliced thinly
- 1 cup carrots, julienned or thinly sliced
- 1/2 yellow onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil, divided
For the Sriracha Sauce
- 1/4 cup Sriracha sauce
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
For Serving (Optional)
- 4 cups cooked rice
- 1 teaspoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, whisk together the Sriracha sauce, soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water until smooth. Set aside.
⏱️ 3 min
- 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the broccoli, red bell pepper, carrots, and yellow onion. Stir-fry for 3-5 minutes, until vegetables are crisp-tender.
⏱️ 5 min
- 4
Add the minced garlic and grated ginger to the vegetables and stir-fry for another 1 minute until fragrant.
⏱️ 1 min
- 5
Return the cooked chicken to the skillet with the vegetables. Give the prepared Sriracha sauce a quick whisk again, then pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats the chicken and vegetables, about 2-3 minutes.
⏱️ 3 min
- 6
Serve immediately over cooked rice, if desired. Garnish with sesame seeds and sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sriracha Chicken Stir-Fry
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 cups broccoli florets
- 1 red bell pepper, sliced thinly
- 1 cup carrots, julienned or thinly sliced
- 1/2 yellow onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil, divided
For the Sriracha Sauce
- 1/4 cup Sriracha sauce
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
For Serving (Optional)
- 4 cups cooked rice
- 1 teaspoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, whisk together the Sriracha sauce, soy sauce, honey, rice vinegar, sesame oil, cornstarch, and water until smooth. Set aside.
⏱️ 3 min - 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the broccoli, red bell pepper, carrots, and yellow onion. Stir-fry for 3-5 minutes, until vegetables are crisp-tender.
⏱️ 5 min - 4
Add the minced garlic and grated ginger to the vegetables and stir-fry for another 1 minute until fragrant.
⏱️ 1 min - 5
Return the cooked chicken to the skillet with the vegetables. Give the prepared Sriracha sauce a quick whisk again, then pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats the chicken and vegetables, about 2-3 minutes.
⏱️ 3 min - 6
Serve immediately over cooked rice, if desired. Garnish with sesame seeds and sliced green onions.
⏱️ 1 min