sriracha chicken

5 Dec


yesterday i gave my husband two chicken recipes to choose from — this is the one he didn’t choose yesterday.    i thought it was just eh… it was missing some ingredient (maybe sugar?)   the husband want that big of a fan either, but alas he hate it anyway 🙂   this one wasn’t a keeper for us!  i served it over rice.




Chicken Sriracha Stir Fry

adapted from stephanie cooks

1 lb chicken breasts, cut into pieces

Marinade for chicken:
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp water
1 tbsp Sriracha

1 tbsp cornstarch
6 tbsp water
1 tbsp Sriracha
1 tbsp soy sauce
1 tbsp fish sauce

Stir Fry:
1 cup green beans
3 carrots, peeled and chopped
1 bell pepper, chopped
1/2 onion, chopped
2 tbsp cooking oil, divided
1 tbsp grated ginger
1 tbsp chopped garlic

1- Toss ingredients for marinade in a bowl. Add chicken- allow to marinade 30 minutes or longer.
2- Once ready to cook, combine the sauce ingredients in a small bowl and set aside.
3- In a wok or large skillet add 1 tbsp oil. Add the veggies, garlic, and ginger. Cook 3-5 minutes, until heated through. Remove from the skillet to a plate.
4- Add the other tbsp oil along with the chicken. Cook until cooked through. Add the sauce and turn up the heat, allowing the sauce to thicken. Once thick add the veggies back to the skillet. Serve with hot rice.


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