Honey Sriracha Stir Fry Recipes
HONEY SRIRACHA CHICKEN STIR FRY
Honey sriracha chicken stir fry is a sweet and spicy 30 minute dinner recipe that always makes for a tasty meal prep lunch option. Packed full of veggies and chicken for a healthy but filling meal. Gluten-free friendly and clean eating.
Provided by Denise Bustard
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Cook rice according to package directions.
- Shake together stir fry sauce and set aside.
- In a medium non-stick pan, heat 1 tablespoon oil over medium heat.
- Add the bell peppers, onion and snap peas. Cook for 3-5 minutes, until slightly softened.
- Remove veggies from the pan and place on a clean plate. Add more oil to the pan if necessary.
- Add the chicken to the pan, and cook for 5-7 minutes, until cooked through and no longer pink in the middle.
- Give the stir fry sauce a good shake up and pour over the chicken. Cook for 1 or so minutes until bubbling and thickened. Remove from heat and stir in the veggies.
- Serve immediately or portion out into 2 cup capacity storage containers and store in the fridge. Drizzle with extra sriracha if desired.
Nutrition Facts : ServingSize 1 /4 batch, Calories 429 kcal, Carbohydrate 53 g, Protein 29 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 668 mg, Fiber 3 g, Sugar 23 g
HONEY SRIRACHA STIR FRY
This Honey Sriracha Stir Fry is a very fast and healthy dinner that takes just 15 minutes to make - use whatever veggies you have in your fridge! Crunchy vegetables and soft noodles with a sweet and spicy sauce.
Provided by Nickki Thompson
Categories Main Meals
Time 25m
Number Of Ingredients 12
Steps:
- Cook the noodles according to the packet instructions and drain.
- In a small bowl, stir together the Sriracha, soy sauce and honey. Add a good grinding of freshly ground black pepper.
- Place a wok on a high heat and add the vegetable or stir fry oil. Add the garlic and ginger paste and let it sizzle for a moment, but don't let it burn. Quickly add the vegetables, stir frying for 3-5 minutes.
- Add the drained noodles to the pan and pour in the sauce, stirring everything together so all the veggies and noodles are lightly coated in sauce. Turn down the heat and let it bubble for a minute before throwing in the Pak Choi or spinach.
- Add more soy sauce if necessary and sprinkle with sesame seeds and add a drizzle of sesame oil, if you like. Serve immediately.
Nutrition Facts : Calories 429 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 117 milligrams cholesterol, Fat 18 grams fat, Fiber 8 grams fiber, Protein 19 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1712 grams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
SPICY SRIRACHA CHICKEN STIR-FRY
This easy Asian chicken stir-fry has an addicting Sriracha sauce and "velveted" restaurant-style chicken. You'll never want to order takeout again!
Provided by Frankie
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Thinly slice the chicken breasts and cut slices in half to create pieces about 1 1/2 to 2 inches in diameter.
- 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 : Calories 389.9 calories, Carbohydrate 39.5 g, Cholesterol 58.9 mg, Fat 13.1 g, Fiber 2.4 g, Protein 26.7 g, SaturatedFat 1.5 g, Sodium 1999 mg, Sugar 9.2 g
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- In a jar, combine ¼ cup honey, 2 tablespoons soya sauce, 1-3 tablespoons sriracha (depending on your spice preference), 1 tablespoon finely chopped ginger, 1 clove minced garlic and 2 tablespoon cornstarch. Shake everything until well combined then set aside to use later.
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- Heat the oil in a large frying pan or wok, and add the diced vegetables. Cook over a medium heat, stirring regularly, for about 5 minutes, until the vegetables are fairly soft.
- Meanwhile, combine the soy sauce, honey, sriracha, five spice, and a generous amount of black pepper in a small bowl, and mix thoroughly (alternatively, you can shake it all up in a small jar).
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