SPICY SRIRACHA CHICKEN STIR-FRY

Spicy Sriracha Chicken Stir-Fry image

This easy Asian chicken stir-fry has an addicting Sriracha sauce and "velveted" restaurant-style chicken. You'll never want to order takeout again!

Provided by Frankie

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

1 pound skinless, boneless chicken breast halves
1 tablespoon baking soda
¼ 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

Steps:

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.

Nutrition Facts : Calories 389.9 calories, Carbohydrate 39.5 g, Cholesterol 58.9 mg, Fat 13.1 g, Fiber 2.4 g, Protein 26.7 g, SaturatedFat 1.5 g, Sodium 1999 mg, Sugar 9.2 g