Honey Sriracha Chicken Stir Fry Recipes

SRIRACHA HONEY CHICKEN

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.

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.

HONEY CHICKEN STIR-FRY

Steps:

• Mix cornstarch and water until smooth. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; stir-fry chicken and garlic 1 minute. Add honey, soy sauce, salt and pepper; cook and stir until chicken is no longer pink, 2-3 minutes. Remove from pan., In same pan, stir-fry vegetable blend in remaining oil just until tender, 4-5 minutes. Return chicken to pan. Stir cornstarch mixture and add to pan; bring to a boil. Cook and stir until thickened, about 1 minute. Serve with rice if desired.