Spicy Asian Chicken Stir Fry

Spicy Asian Chicken Stir Fry

from goodinthesimple.com
Main Course
30 min
4 servings
297 kcal / serving

This easy Asian chicken stir fry has an addicting sriracha sauce and tender "velveted" restaurant style chicken. You'll never want to order take-out again! Read the notes for time-saving tips for this recipe.

Ingredients

  • 1 tablespoonbaking soda
  • 1 lbboneless skinless chicken breast (thinly sliced )
  • ¼ cupchicken broth
  • 2 tablespoonshoney
  • 2 tablespoonssriracha (or less for less spice)
  • 3 tablespoonssoy sauce
  • 3 tablespoonsrice vinegar
  • 1 teaspooncornstarch
  • 3 tablespoonscanola oil
  • 2 clovesgarlic (diced or grated)
  • 2 teaspoonsgrated ginger
  • 3scallions (chopped)
  • 8 ozsugar snap peas
  • white rice (for serving)

Directions

  1. 1

    To velvet the chicken: Thinly slice the chicken breast and cut slices in half to create pieces about 1.5-2 inches long. In a bowl, toss the chicken with 1 tablespoon baking soda. Set aside for 15 minutes. After 15 minutes, rinse thoroughly in a colander and pat dry.

  2. 2

    In a separate bowl, whisk together the chicken broth, honey, sriracha, soy sauce, rice vinegar, and cornstarch to make the stir fry sauce.

  3. 3

    Combine the chopped garlic, ginger, snap peas, and scallions in another bowl.

  4. 4

    In a large skillet or wok, warm 2 tablespoons canola oil over med-high heat. Add the chicken and a splash or two of the sauce. Stir-fry until chicken is cooked through (no longer pink). Remove the chicken to a plate.

  5. 5

    Add 1 more tablespoon of oil to the pan and pour in the snap peas, garlic, ginger, and scallions. Cook for about 3-4 minutes or until snap peas are tender, but still crisp.

  6. 6

    Return the chicken to the pan, and add the remaining sauce. Cook and stir until sauce thickens (about 4 minutes). Serve over rice.