To those of you balking at adding honey because you "don't like sweet sauces" (which is what I hear from members of my family... all the time), trust me. The final product is not sweet, its savory and delightful.
This recipe is relatively easy, but it requires some preparation. If I don't think I will have time to chop all the veggies, I will do that on the weekend and then freeze them in a large gallon sized bag. For the record, its just not AS good this way. Its still good, but the veggies just don't have the same pizzazz after sitting in a dark freezer for a week. Who could blame them? Its cold and weird and smells like freezer burn in there.
Plus, when you use a giant cutting board, you can arrange them like this and wow your friends and family with all the beautiful colors of your cooking. I almost always have to defrost the chicken breasts anyway so it give me time to chop, chop, chop away while they are circulating in the microwave.
I like to get out every ingredient first before I get started. Once you get going with stir fry, you want to have everything on hand and ready to mix. I also serve this dish with jasmine rice. Regular rice, quinoa, spaghetti squash or brown rice are all acceptable options and pair nicely with this dish. I just love jasmine rice, the aroma is awesome.
I am picturing the minced garlic separately for two reasons. (a) I forgot to add it to the original picture. (b) I love living in a country where I can buy minced garlic in this quantity. Minced garlic makes everything better all the time.
I never remember to take a picture of the finished product because by the time I am done cooking it, I am way too excited to get started eating it. Its that good.
Honey Sriracha Chicken Stir Fry
Serves: 6
Ingredients
1½ lbs boneless skinless chicken breast, cut to large bite-able pieces
1 medium red or orange bell pepper, seeded and chopped
1 medium yellow bell pepper, seeded and chopped
1 yellow zucchini, sliced/chopped to large pieces
1 green zucchini, sliced/chopped to large pieces
1 medium red onion, sliced/chopped to large pieces
1 container of fresh mushrooms, stems trimmed and halved
2-3 cloves garlic, minced
3 tablespoons cornstarch, divided
½ teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
1 tablespoon sesame oil
2 ½ tablespoons honey
1/4 cup soy sauce
1 tablespoon rice vinegar
½ - 1 tablespoon Sriracha hot sauce (depending on your spice level)
1/2 cup warm water
Instructions
Mix the 1 tbsp of cornstarch, salt and pepper into a small bowl. Sprinkle over the cut pieces of chicken in a mixing bowl. Toss to coat the pieces. Set aside.
Prep the vegetables onto a large cutting board or into a large mixing bowl. In a small bowl or measuring cup, stir together the honey, soy sauce, vinegar, sriracha, remaining cornstarch and warm water. Set aside.
Warm 2 tbsp of olive oil and the sesame oil in a VERY large skillet or wok over medium high heat. When the oil is hot, add the chicken and toss in the oil to coat. Saute while stirring or tossing constantly for 4-5 minutes until lightly browned. If you see any pink, keep cooking and cover for a minute or so to trap the steam.
Add the vegetables and cook, stirring or tossing constantly for another 4-5 minutes, until the vegetable colors brighten and then are barely softened. You will have a lot of stuff in this skillet so you need to make sure you have large skillet with high sides.
Pour the prepared sauce over the skillet. Toss well to coat well and then increase the heat to high for just a minute or so. The sauce should thicken slightly and stick to everything in the skillet. I sometimes cover it for a bit with the lid to trap the steam and make sure the chicken is fully cooked.
Serve with rice (or anything else you like).
Calories Carbs Fat Protein Sodium Sugar
Per Serving: 272 19 10 29 910 12
(according to My Fitness Pal estimates)
