Spicy & Sweet Asian Chicken Stir Fry

1 lb boneless, skinless chicken breast, thinly sliced & velveted (see instructions)
1/4 cup chicken broth
2 tbsp honey
2 tbsp sriracha
3 tbsp soy sauce
3 tbsp rice vinegar
1 tsp cornstarch
3 tbsp canola oil
2 cloves garlic, diced
2 tsp grated ginger
3 scallions, chopped
8 oz sugar snap peas
white rice (for serving)

  1. To velvet the chicken: Thinly slice the chicken breast and cut slices in half to create pieces about 1.5-2 inches in diameter. In a bowl, toss the chicken with 1 tbsp baking soda. Set aside for 15 minutes. After 15 minutes, rinse thoroughly in a colander and pat dry.
  2. In a separate bowl, whisk together the chicken broth, honey, sriracha, soy sauce, rice vinegar, and cornstarch.
  3. Combine the chopped garlic, ginger, snap peas and scallions in a bowl.
  4. In a large skillet or wok, warm 2 tbsp canola oil over med-high heat. Add the chicken and a splash or two of the sauce. Stir-fry until chicken is cooked through (no longer pink). Remove the chicken to a plate.
  5. Add 1 more tbsp of oil to the pan and pour in the snap peas, garlic, ginger, and scallions. Cook for about 3-4 minutes or until snap peas are tender, but still crisp.
  6. Return the chicken to the pan, and add the remaining sauce. Cook and stir until sauce thickens (about 4 minutes). Serve over white rice.

For less heat, reduce the sriracha to 1 tbsp.

Original Recipes visit: Spicy & Sweet Asian Chicken Stir Fry @ goodinthesimple.com

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