Sriracha Chicken Snap Pea Stir-Fry

Name: Sriracha Chicken Snap Pea Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese, Thai
Ingredients: 1 tbsp Baking Soda; 3 tbsp Canola Oil; 1 lb Chicken Breast; 0.25 cup Chicken Broth; 1 tsp Cornstarch; 2 tsp Fresh Ginger; 2 whole Garlic; 3 whole Green Onion; 2 tbsp Honey; 2 cups Rice; 3 tbsp Rice Vinegar; 8 oz Snap Peas; 3 tbsp Soy Sauce; 2 tbsp Sriracha

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳Thai 🇹🇭 High-Protein 💪Comfort-Food

Sriracha Chicken Snap Pea Stir-Fry balances juicy velveted chicken with crisp-tender peas in a glossy sweet-heat glaze. The honey, soy, and rice vinegar round out the chili kick for a bright, tangy finish, while ginger and garlic add warm aromatics. Serve this dish on busy weeknights when you want bold flavor fast, spooned over steamy rice.

Prep15 mins
Cook15 mins
Serves4
DifficultyEasy

1

Thinly slice the chicken breasts; cut the slices in half to make pieces about 1 1/2 to 2 inches across; place them in a bowl. Add the baking soda and toss to coat the chicken. Let stand for 15 minutes.
2

Meanwhile, in a small bowl, whisk together the chicken broth, soy sauce, vinegar, Sriracha, honey, and cornstarch. In a separate bowl, combine the snap peas, scallions, ginger, and garlic.
3

Rinse the chicken thoroughly in a colander, then pat it dry.
4

Heat 2 tablespoons canola oil in a large skillet or wok over medium-high heat. Add the chicken and 1 to 2 splashes of the Sriracha-honey sauce; stir-fry until the chicken is no longer pink in the center and the juices run clear, about 4 minutes. Transfer the chicken to a plate.
5

Add the remaining 1 tablespoon oil to the skillet; add the snap pea mixture. Cook until the snap peas are crisp yet tender, 3 to 4 minutes. Return the chicken to the skillet; add the remaining sauce. Cook and stir until the sauce thickens, about 4 minutes. Serve the stir-fry over rice.