Spicy Sriracha Honey Chicken Stir-Fry

Spicy Sriracha Honey Chicken Stir-Fry requires roughly 45 minutes from start to finish. This main course has 510 calories, 53g of protein, and 16g of fat per serving. This gluten free and dairy free recipe serves 3 and costs $3.23 per serving. 114 people have tried and liked this recipe. If you have vegetable oil, salt, water, and a few other ingredients on hand, you can make it. It is brought to you by Jessica Gavin. With a spoonacular score of 89%, this dish is outstanding. honey sriracha chicken and cashew stir fry, Spicy Honey Mustard Chicken Stir-Fry, and Big Daddy’s Chicken Sriracha Stir-fry are very similar to this recipe.

Servings: 3

 

Ingredients:

Freshly ground black pepper, as needed for seasoning

1.5 pounds chicken breast, cut into 1-inch cubes

1½ tablespoons cornstarch

2 tablespoons cornstarch

1 tablespoon minced garlic

¼ cup sliced green onion, for garnish

¼ cup plus 1 tablespoon honey

¼ teaspoon red chili flakes

Salt, as needed for seasoning

5 tablespoons soy sauce

2 tablespoons sriracha (hot chili sauce), add more for spicier sauce

2 tablespoons vegetable oil, for stir-frying

1 cup water

1½ tablespoons water

Equipment:

sauce pan

whisk

bowl

ziploc bags

frying pan

wok

Cooking instruction summary:

In a small-medium saucepan, combine 1 cup of water, sriracha, soy sauce, garlic and red chili flakes, stir to combine. Bring mixture to a boil over medium heat. In a small bowl, whisk together the cornstarch and water to make a slurry. Add to the saucepan and stir until thickened. Reduce heat to low, and begin making the chicken.Add cubed chicken and 2 tablespoons cornstarch to a large resealable plastic bag. Seal the bag and shake to coat the chicken. Add the vegetable oil to a large skillet or wok over medium-high heat. Once the oil is hot, carefully add the chicken and saute until browned and chicken is cooked through. Add the sauce a toss to coat the chicken pieces. Season with salt and pepper as desired. Serve over rice and vegetables, garnish with green onions, enjoy!

 

Step by step:


1. In a small-medium saucepan, combine 1 cup of water, sriracha, soy sauce, garlic and red chili flakes, stir to combine. Bring mixture to a boil over medium heat. In a small bowl, whisk together the cornstarch and water to make a slurry.

2. Add to the saucepan and stir until thickened. Reduce heat to low, and begin making the chicken.

3. Add cubed chicken and 2 tablespoons cornstarch to a large resealable plastic bag. Seal the bag and shake to coat the chicken.

4. Add the vegetable oil to a large skillet or wok over medium-high heat. Once the oil is hot, carefully add the chicken and saute until browned and chicken is cooked through.

5. Add the sauce a toss to coat the chicken pieces. Season with salt and pepper as desired.

6. Serve over rice and vegetables, garnish with green onions, enjoy!


Nutrition Information:

Quickview
509k Calories
52g Protein
15g Total Fat
39g Carbs
27% Health Score
Limit These
Calories
509k
25%

Fat
15g
24%

  Saturated Fat
8g
56%

Carbohydrates
39g
13%

  Sugar
27g
30%

Cholesterol
145mg
48%

Sodium
2375mg
103%

Get Enough Of These
Protein
52g
105%

Vitamin C
106mg
130%

Vitamin B3
25mg
129%

Selenium
73µg
105%

Vitamin B6
2mg
102%

Phosphorus
545mg
55%

Vitamin A
2547IU
51%

Vitamin B5
3mg
36%

Potassium
1124mg
32%

Vitamin K
24µg
23%

Vitamin B2
0.36mg
21%

Magnesium
84mg
21%

Manganese
0.36mg
18%

Vitamin B1
0.22mg
14%

Vitamin E
2mg
14%

Folate
55µg
14%

Iron
2mg
13%

Zinc
1mg
12%

Fiber
2g
9%

Copper
0.16mg
8%

Vitamin B12
0.45µg
8%

Calcium
39mg
4%

Vitamin D
0.23µg
2%

covered percent of daily need
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