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

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
15 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

390 calories; protein 26.7g; carbohydrates 39.5g; fat 13.1g; cholesterol 58.9mg; sodium 1999mg. Full Nutrition
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