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.
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
How to Make It
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.
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.
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.
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