30-Minute Honey Sriracha Chicken Stir Fry

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon sriracha sauce
• 1 teaspoon cornstarch
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons vegetable oil
• 2 green onions, sliced
• Cooked rice, for serving

Steps

1. 1 In a small bowl, whisk together soy sauce, honey, sriracha, and cornstarch.
2. 2 Heat 2 tablespoons oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes.
3. 3 Remove chicken and set aside. Add remaining oil to the skillet.
4. 4 Add garlic and ginger, sauté for 30 seconds until fragrant.
5. 5 Add broccoli and bell pepper, stir-frying for 3-4 minutes until crisp-tender.
6. 6 Return chicken to skillet with vegetables.
7. 7 Pour sauce over the chicken and veggies, stirring to coat and thicken, about 2 minutes.
8. 8 Garnish with green onions.
9. 9 Serve immediately over cooked rice.

Equipment

• Large skillet or wok
• Spatula
• Cutting board and knife

Variations

• Substitute chicken with tofu for a vegetarian option.
• Add snap peas or carrots for extra veggies.

Substitutions

• If you don't have sriracha, substitute with another hot sauce.
• Use brown sugar if honey is unavailable.

Pairings

• Serve with a crisp cucumber salad.
• A side of miso soup complements this dish well.

Nutrition

Tips

• For extra spice, add more sriracha to taste.
• Ensure chicken is fully cooked through by checking that it's no longer pink inside.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with steamed jasmine rice and a side of sesame seeds.
• Add a wedge of lime for a fresh squeeze over the top.

FAQ