Spicy Sriracha Chicken Stir-Fry

Name: Spicy Sriracha Chicken Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 pound skinless, boneless chicken breast halves; 1 tablespoon baking soda; 0.25 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 teaspoons grated fresh ginger; 2 cloves garlic, diced; 3 tablespoons canola oil, divided; 2 cups warm cooked rice

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This easy Asian spicy Sriracha chicken stir-fry has a crave-worthy sauce and "velveted" restaurant-style chicken. You'll never want to order takeout again!

Submitted by Frankie

Updated on December 17, 2024

Prep Time:

15 mins

Cook Time:

15 mins

Additional Time:

15 mins

Total Time:

45 mins

Servings:

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Ingredients

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Original recipe (1X) yields 4 servings

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

Directions

Thinly slice chicken breasts; cut slices in half to create pieces about 1 1/2 to 2 inches in diameter; transfer to a bowl. Add baking soda; toss to coat chicken. 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, ginger, and garlic in a separate bowl.
Rinse chicken thoroughly in a colander; pat dry.
Heat 2 tablespoons canola oil in a large skillet or wok over medium-high heat. Add chicken and 1 to 2 splashes Sriracha-honey sauce; stir-fry until chicken is no longer pink in the center and juices run clear, about 4 minutes. Transfer chicken to a plate.
Add remaining 1 tablespoon oil to the skillet; add snap pea mixture. Cook until snap peas are crisp but still tender, 3 to 4 minutes. Return chicken to the skillet; add remaining sauce. Cook and stir until sauce has thickened, about 4 minutes. Serve stir-fry over rice.

Nutrition Facts (per serving)

390	Calories
13g	Fat
40g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 390
% Daily Value *
Total Fat 13g	17%
Saturated Fat 2g	8%
Cholesterol 59mg	20%
Sodium 1999mg	87%
Total Carbohydrate 40g	14%
Dietary Fiber 2g	9%
Total Sugars 9g
Protein 27g	53%
Vitamin C 10mg	11%
Calcium 59mg	5%
Iron 3mg	16%
Potassium 242mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.