Spicy Sriracha Chicken Stir-Fry Recipe

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

Instructions

1. Slice chicken breasts thinly, then cut into 1 1/2 to 2-inch pieces and place in a bowl. Add baking soda and toss to coat. Let sit for 15 minutes.
2. In a small bowl, whisk together chicken broth, soy sauce, vinegar, Sriracha, honey, and cornstarch. In a separate bowl, combine snap peas, scallions, ginger, and garlic.
3. Rinse the chicken well in a colander and pat dry.
4. Heat 2 tablespoons of canola oil in a large skillet or wok over medium-high heat. Add chicken and a splash or two of the Sriracha-honey sauce. Stir-fry for about 4 minutes, until the chicken is cooked through.
5. Add the remaining 1 tablespoon of oil to the skillet, then add the snap pea mixture. Cook for 3 to 4 minutes, until the snap peas are crisp-tender. Return the chicken to the skillet, add the remaining sauce, and cook until the sauce thickens, about 4 minutes. Serve over rice.

Nutrition

• Calories: 390 kcal
• Fat Content: 13 g
• Fiber Content: 2 g
• Sugar Content: 9 g
• Sodium Content: 1999 mg
• Protein Content: 27 g
• Cholesterol Content: 59 mg
• Carbohydrate Content: 40 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g