Spicy Sriracha Chicken Stir-Fry

This easy Asian spicy Sriracha chicken stir-fry recipe with snap peas and scallions has a crave-worthy sauce and "velveted" restaurant-style chicken.

• 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

Thinly slice chicken breasts; cut slices in half to create pieces about 1 1/2 to 2 inches in diameter; transfer to a bowl. Add baking soda; toss to coat chicken. Set aside for 15 minutes.

Step 2

Meanwhile, whisk chicken broth, soy sauce, vinegar, Sriracha, honey, and cornstarch together in a small bowl. Combine snap peas, scallions, ginger, and garlic in a separate bowl.

Step 3

Rinse chicken thoroughly in a colander; pat dry.

Step 4

Heat 2 tablespoons canola oil in a large skillet or wok over medium-high heat. Add chicken and 1 to 2 splashes Sriracha-honey sauce; stir-fry until chicken is no longer pink in the center and juices run clear, about 4 minutes. Transfer chicken to a plate.

Step 5

Add remaining 1 tablespoon oil to the skillet; add snap pea mixture. Cook until snap peas are crisp but still tender, 3 to 4 minutes. Return chicken to the skillet; add remaining sauce. Cook and stir until sauce has thickened, about 4 minutes. Serve stir-fry over rice.