Honey Sriracha Chicken Stir Fry
Honey Sriracha Chicken Stir Fry – Vegetables and tender chicken in a sweet and slightly spicy sauce. It is thickened with cornstarch and it becomes glossy.
- 1 cup chicken broth
- 4 cloves garlic, sliced
- 1/4 cup low sodium soy sauce
- 3 tablespoons honey
- 3 tablespoons Sriracha
- High temperature oil (canola, avocado, etc)
- 2 boneless, skinless chicken breasts, cut into bite sized pieces
- 1 small onion, sliced
- 1 cup sliced carrots
- 1 red bell pepper, sliced into strips
- 2 zucchini, sliced
- 1/2 pound snow peas, trimmed
- 1 heaping tablespoon cornstarch
- In a small bowl, add chicken broth, garlic slices, low sodium soy sauce, honey, and Sriracha. Stir to combine. Set aside.
- In a separate bowl, add chicken. Pour a couple tablespoons of the sauce onto the chicken. Stir to coat. Allow it to marinate about 10 minutes.
- Heat oil in a wok over medium high heat.
- Add chicken in batches and cook until done. Keep it moving while cooking to ensure an even cook. Remove to a plate, cover with foil, and set aside.
- Wipe out the wok with a paper towel. Add additional oil and allow to heat.
- Cook the stir fry in 2 batches.
- Add the carrots. Stir fry until it starts to soften but is still crisp.
- Add the onion and stir fry. Then add the bell pepper and stir fry.
- Add the zucchini and cook until it just starts to soften.
- Add the snow peas and continue to stir fry. Make sure that you don’t overcook because it will be mushy. Cook until crisp tender.
- Add the chicken back into the wok.
- Stir the cornstarch into the sauce. Add to the wok and cook until it is bubbly and it thickens.
- Remove to a platter and serve over rice.