Honey Sriracha Chicken Stir Fry

5 from 1 vote

Honey Sriracha Chicken Stir Fry

Sweet and just a little bit spicy, this chicken and bell pepper stir fry is filled with bite-size sticky sweet chunks of chicken and tender-crisp peppers.

Prep Time10

Cook Time10

Total Time20

Servings:

Author: Mary Younkin

Ingredients

2 pounds boneless skinless chicken thighs about 6 medium thighs, cut into 1" pieces
1 tablespoon cornstarch
1 tablespoon light flavored olive oil
3 bell peppers assorted colors, sliced into thin ¼" strips
2 tablespoons green onions sliced thin, for topping

Sauce Ingredients

¼ cup honey
2 tablespoons light brown sugar
3 tablespoons low-sodium soy sauce
2 tablespoons Sriracha hot sauce
4 cloves garlic minced

Instructions

Place the chicken in a medium-sized bowl and sprinkle with cornstarch. Toss to coat. Set the sliced peppers in a bowl next to the stove.
Combine the honey, brown sugar, soy sauce, Sriracha, and garlic in a small bowl or glass measuring cup. Whisk to combine and set the sauce next to the stove.
Warm a large skillet over medium-high heat and add the oil. When the oil is shimmering, add the chicken, toss it in the oil, then spread it across the skillet and let it cook for about 1 minute without stirring.
Stir the chicken and continue cooking, stirring occasionally for about 2 minutes. Add the peppers, stir and cook while stirring frequently for about 2 minutes more, until the chicken has cooked through and the peppers are crisp-tender.
Add the sauce and increase the heat to high. Stir to coat all the pieces and continue tossing the chicken in the sauce as it cooks, about 2-3 minutes more.
When the sauce has thickened and the chicken and peppers are sticky, it is done. Sprinkle with green onions, and serve immediately.

Notes

Dark or white meat will work well with this recipe. We choose chicken thighs most of the time, however the recipe will work great with chicken breast.

Nutrition