Spicy Sriracha Chicken Stir-Fry

"Velveting" chicken and stir-frying it with snap peas and scallions in a spicy Sriracha-based sauce results in an addicting Asian meal you'll be proud to serve to your family.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 390 Calories

Ingredients

• 2 tablespoons honey
• 1 tablespoon baking soda
• 1 teaspoon cornstarch
• 1 pound skinless, boneless chicken breast halves
• 3 tablespoons soy sauce
• 2 teaspoons grated fresh ginger
• 3 tablespoons rice vinegar
• 2 cloves garlic, diced
• 2 cups warm cooked rice
• 3 stalks scallions, chopped
• 2 tablespoons Sriracha sauce
• 3 tablespoons canola oil, divided
• 1 (8 ounce) package sugar snap peas
• 0.25 cup chicken broth

Recipe Instructions

Step 1

Serve over rice.

Step 2

Thinly slice the chicken breasts and cut slices in half to create pieces about 1 1/2 to 2 inches in diameter.

Step 3

Transfer chicken to a bowl and toss with baking soda. Set aside for 15 minutes.

Step 4

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.

Step 5

Rinse the chicken thoroughly in a colander and pat dry.

Step 6

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.

Step 7

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.