Sweet-and-Spicy Chicken Stir-Fry

Sweet-and-Spicy Chicken Stir-Fry Recipe
Photo: Andrew McCaul; Styling: Gerri Williams for James Reps

 

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.

Yield:

Serves: 4

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 295
Fat 14 g
Satfat 2 g
Protein 27 g
Carbohydrate 18 g
Fiber 2 g
Cholesterol 80 mg
Sodium 1109 mg

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

Preparation

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.

November 2013
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