Firecracker Chicken Stir Fry
Ingredients
The stir fry
-
2
tablespoons
olive oil
-
1
lb
boneless, skinless chicken breasts
-
to taste
salt
-
to taste
pepper
-
1
red bell pepper
sliced
-
1
yellow bell pepper
sliced
-
1
cup
sugar snap peas
-
3
green onions, sliced
The sauce
-
⅓
cup
soy sauce
-
3
tablespoons
honey
-
2
tablespoons
sriracha
-
2
tablespoons
tomato paste
-
1
tablespoon
apple cider vinegar
-
1
tablespoon
sesame oil
-
3
garlic cloves, minced
-
1
teaspoon
crushed red pepper flakes
-
½
teaspoon
black pepper
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and cook the chicken until lightly browned, about 4 to 5 minutes.
- Transfer the cooked chicken to a plate and set aside.
- In the same skillet, add another tablespoon of olive oil and sauté the sliced peppers and sugar snap peas until tender, about 4 to 5 minutes.
- While the vegetables are cooking, whisk together the soy sauce, honey, sriracha, tomato paste, apple cider vinegar, sesame oil, minced garlic, crushed red pepper flakes, and black pepper in a small bowl to make the sauce.
- Add the cooked chicken back into the skillet with the veggies, pour the firecracker sauce over everything, and mix well.
- Bring the sauce to a boil, then reduce the heat and simmer until the sauce has thickened and everything is well incorporated.
- Serve the stir fry over rice and top with sliced green onions.
Nutrition Facts (estimated)
Servings
4
Calories
293
Total fat
10.1g
Total carbohydrates
24.6g
Total protein
26.1g
Sodium
1.1mg
Cholesterol
mg
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