Kids and adults liked this recipe. I did half the hot sauce and it was just the right amount of heat balanced with the sweetness. Definately will make this again and maybe will add some carrots to it.
Sweet-and-Spicy Chicken Stir-Fry
Photo: Andrew McCaul; Styling: Gerri Williams for James Reps
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Amount per serving
- Calories: 295
- Fat: 14g
- Saturated fat: 2g
- Protein: 27g
- Carbohydrate: 18g
- Fiber: 2g
- Cholesterol: 80mg
- Sodium: 1109mg
- 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
- 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.
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