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How to Make Spicy Sriracha Chicken Stir-Fry - A Step-by-Step Guide

Spicy Sriracha Chicken Stir-Fry is a delicious and easy-to-make dish that packs a punch of flavor. This recipe brings together tender pieces of chicken, crisp vegetables, and a spicy Sriracha sauce that will have your taste buds tingling. Whether you’re cooking for a crowd or just for yourself, this recipe is sure to become a new favorite in your kitchen.

What sets this stir-fry apart from others is the bold and spicy flavor of the Sriracha sauce. The combination of garlic, ginger, an...

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Ingredients

  • 1 pound skinless, boneless chicken breast halves
  • 1 tablespoon baking soda
  • ¼ cup chicken broth
  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons Sriracha sauce
  • 2 tablespoons honey
  • 1 teaspoon cornstarch
  • 1 (8 ounce) package sugar snap peas
  • 3 stalks scallions, chopped
  • 2 cloves garlic, diced
  • 2 teaspoons grated fresh ginger
  • 3 tablespoons canola oil, divided
  • 2 cups warm cooked rice

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Additional Time: 15 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 4 servings

  • 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

    390 cal.

    • Total Fat: 13g
    • Saturated Fat: 2g
    • Cholesterol: 59mg
    • Sodium: 1999mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 2g
    • Total Sugars: 9g
    • Protein: 27g
    • Vitamin C: 10mg
    • Calcium: 59mg
    • Iron: 3mg
    • Potassium: 242mg

    Categories

    Main recipes
    Stir-fry recipes
    Spicy recipes
    Chicken recipes
    Asian recipes