This easy Asian chicken stir-fry has an addicting Sriracha sauce and “velveted” restaurant-style chicken. You’ll never want to order takeout again!
Prep Time::15 mins
Cook Time::15 mins
Additional Time::15 mins
Total Time::45 mins
Servings::4
Yield::4 servings
Ingredients
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1 pound skinless, boneless chicken breast halves
1 tablespoon baking soda
ΒΌ 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
Directions
Thinly slice the chicken breasts and cut slices in half to create pieces about 1 1/2 to 2 inches in diameter.
Transfer chicken to a bowl and toss with baking soda. 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, garlic, and ginger in another bowl.
Rinse the chicken thoroughly in a colander and pat dry.
Heat 2 tablespoons canola oil in a large skillet of wok over medium-high heat. Add chicken and a splash or two of the Sriracha-honey sauce. Stir fry until chicken is no longer pink in the center and juices run clear, about 4 minutes. Remove chicken to a plate.
Add remaining oil to the skillet and pour in snap pea mixture. Cook until peas are crisp but still tender, 3 to 4 minutes. Return the chicken to the pan and add remaining sauce. Cook and stir until sauce has thickened, about 4 minutes.
Serve over rice.