Honey Sriracha Stir-Fry
Tender chicken, crisp veggies, and a sweet and tangy Sriracha-honey sauce. Serve it over white rice for a quick, savory, sweet, and spicy meal.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 Tsp kosher salt (to taste)
- 1 Tsp onion powder
- 1 Tsp ground white pepper
- 1/2 Tsp turmeric
- 1/2 Tsp paprika
- 1/2 Tsp ground cumin
- 1/4 Tsp ground coriander
- 1/4 Tsp black pepper
- 1/4 Tsp red pepper flakes
- 1/4 C honey (to taste)
- 1/2 C Sriracha
- 1 C water
- 2 Tbsp soy sauce
- 1 Tsp mirin
- 2 lbs boneless skinless chicken breast (cut into bite-sized pieces)
- 2 Tsp olive oil (as needed.)
- 2 medium bell peppers (sliced thinly)
- 3 C green beans (trimmed)
- 4 C broccoli florets
Instructions
- 1
Start by making the seasoning mix and sauce: In a small bowl combine the kosher salt, onion powder, white pepper, turmeric, paprika, cumin, coriander, and black pepper. Set it aside, and in another bowl whisk together the honey, sriracha, water, mirin, and soy sauce until well combined. Set that aside too.
- 2
Add one teaspoon of olive oil to the chicken, then sprinkle in the seasoning mix. Use your hands or a wooden spoon to mix thoroughly: you want spice and oil to coat each individual piece of chicken. Once it's well combined, stir in the red pepper flakes if you're using them. Cover the bowl and set it aside for 15 minutes. If you want to marinate it longer pop it in the fridge, for up to 2 days.
- 3
While the chicken is marinating, steam the broccoli and green beans until they're bright green and crisp-tender. I usually do this in the microwave and it takes around 7 minutes, but you can steam them any way you prefer. Set them aside once done.
- 4
Place a small saucepan over medium-high heat and add the sauce. Bring it to a boil, then reduce the heat to medium and cover with a lid. Let the sauce simmer until it's reduced by one-third, about 15 minutes, stirring occasionally.
- 5
Heat a large skillet over medium-high heat for about two minutes, then add the chicken in a single layer. Do multiple batches if you need to: you want a nice sear on it and you won't get that if you crowd the pan. Let the chicken cook undisturbed for 4 1/2 minutes, then flip and cook on the other side for 3-5 more minutes until cooked through. Remove from the pan and set aside.
- 6
Add the remaining olive oil to the skillet, and add the bell peppers. Let them cook until just slightly softened and starting to brown, then add the steamed vegetables and the cooked chicken. Pour the sauce directly from the saucepan over everything, then use tongs or wooden spoons to stir everything together.
- 7
Reduce the heat to medium and let simmer for 5 minutes, then serve. With white rice is our favorite way--dassit!