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Sriracha Chicken Stir-Fry

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner
Sriracha Chicken Stir-Fry
Ingredients
  • 1 pound skinless, boneless chicken breast halves
  • 1 tablespoon baking soda
  • 1/4 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 cloves garlic, diced
  • 2 teaspoons grated fresh ginger
  • 3 tablespoons canola oil, divided
  • 2 cups warm cooked rice
Instructions
1
Slice the chicken breasts into thin, uniform pieces and cut them in half to create bite-sized morsels approximately 1.5 to 2 inches in diameter.
2
Transfer the chicken pieces to a bowl and gently coat them with baking soda, allowing it to sit for 15 minutes.
3
In the meantime, combine chicken broth, soy sauce, vinegar, Sriracha, honey, and cornstarch in a small bowl, whisking the ingredients together until smooth.
4
In another bowl, mix together snap peas, scallions, garlic, and ginger.
5
Rinse the chicken pieces thoroughly under cold running water to remove any impurities, then pat them dry with paper towels.
6
Heat 2 tablespoons of canola oil in a large skillet or wok over medium-high heat. Add the chicken pieces and a small amount of the Sriracha-honey sauce, stirring constantly until the chicken is cooked through and no longer pink in the center, approximately 4 minutes.
7
Transfer the cooked chicken to a plate.
8
Add any remaining oil to the skillet and pour in the snap pea mixture, cooking until the peas are crispy but still tender, about 3 to 4 minutes.
9
Return the chicken pieces to the pan and add any remaining sauce, stirring constantly until the sauce has thickened, about 4 minutes.
10
Serve the dish over a bed of rice.