Spicy Sriracha Honey Chicken Stir-Fry
Spicy Sriracha Honey Chicken Stir-Fry requires roughly 45 minutes from start to finish. This main course has 510 calories, 53g of protein, and 16g of fat per serving. This gluten free and dairy free recipe serves 3 and costs $3.23 per serving. 114 people have tried and liked this recipe. If you have vegetable oil, salt, water, and a few other ingredients on hand, you can make it. It is brought to you by Jessica Gavin. With a spoonacular score of 89%, this dish is outstanding. honey sriracha chicken and cashew stir fry, Spicy Honey Mustard Chicken Stir-Fry, and Big Daddy’s Chicken Sriracha Stir-fry are very similar to this recipe.
Servings: 3
Ingredients:
Freshly ground black pepper, as needed for seasoning
1.5 pounds chicken breast, cut into 1-inch cubes
1½ tablespoons cornstarch
2 tablespoons cornstarch
1 tablespoon minced garlic
¼ cup sliced green onion, for garnish
¼ cup plus 1 tablespoon honey
¼ teaspoon red chili flakes
Salt, as needed for seasoning
5 tablespoons soy sauce
2 tablespoons sriracha (hot chili sauce), add more for spicier sauce
2 tablespoons vegetable oil, for stir-frying
1 cup water
1½ tablespoons water
Equipment:
sauce pan
whisk
bowl
ziploc bags
frying pan
wok
Cooking instruction summary:
In a small-medium saucepan, combine 1 cup of water, sriracha, soy sauce, 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 the chicken. Add the 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 chicken is cooked through. Add the sauce a toss to coat the chicken pieces. Season with salt and pepper as desired. Serve over rice and vegetables, garnish with green onions, enjoy!
Step by step:
1. In a small-medium saucepan, combine 1 cup of water, sriracha, soy sauce, 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.
2. Add to the saucepan and stir until thickened. Reduce heat to low, and begin making the chicken.
3. Add cubed chicken and 2 tablespoons cornstarch to a large resealable plastic bag. Seal the bag and shake to coat the chicken.
4. Add the 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 chicken is cooked through.
5. Add the sauce a toss to coat the chicken pieces. Season with salt and pepper as desired.
6. Serve over rice and vegetables, garnish with green onions, enjoy!
Nutrition Information:
covered percent of daily need
