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Sweet-and-Spicy Chicken Stir-Fry

Photo: Andrew McCaul; Styling: Gerri Williams for James Reps

 

Prep time 10 mins
Cook time 10 mins
Yield Serves: 4
Sweet-and-Spicy Chicken Stir-Fry is a quick and easy one-dish meal that will be be your family nex favorite dish. For extra heat to this chicken stir-fry, add more hot sauce, or use a lighter hand for milder flavor.

Ingredients

  • 1 small head cauliflower, cored, cut into small florets
  • 2 tablespoons honey
  • 2 tablespoons hot sauce such as sriracha
  • 1/4 cup low-sodium chicken broth
  • 1 teaspoon cornstarch
  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons vegetable oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into strips
  • 2 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 3 scallions, white and pale green parts finely chopped, dark green parts sliced
  • 2 cups cooked rice, optional

Nutrition Information

  • calories 295
  • fat 14 g
  • satfat 2 g
  • protein 27 g
  • carbohydrate 18 g
  • fiber 2 g
  • cholesterol 80 mg
  • sodium 1109 mg

How to Make It

  1. Place cauliflower in a dish, sprinkle with 2 Tbsp. water and microwave on high until tender, 3 to 4 minutes. In a small bowl, whisk together honey, hot sauce, broth, cornstarch, 2 Tbsp. soy sauce and 2 Tbsp. rice vinegar.

  2. In a large skillet or wok, warm 2 Tbsp. oil over high heat. In a bowl, toss chicken with remaining 1 Tbsp. soy sauce and 1 Tbsp. rice vinegar. Stir-fry until chicken is no longer pink. Transfer to a clean bowl.

  3. Add remaining 1 Tbsp. oil to skillet. Stir-fry garlic, ginger and white and pale green parts of scallions until fragrant, about 30 seconds. Return chicken to skillet with cauliflower and sauce. Cook, stirring, until sauce thickens, 2 to 3 minutes. Sprinkle dark green scallion bits on top. Serve on rice, if desired.