Chicken Sriracha Stir Fry

Chicken sriracha stir fry

Though I took a break over the holidays, I finally started back up with the weekly recipe swaps, hosted by Sarah at Taste of Home Cooking.  This week, rather than having a theme, it was decided to do a "Secret Recipe Club" style swap. I was really excited when I found that out, because I have enjoyed being a member of the SRC over the past few months.  In fact, Sarah was assigned to my blog two months ago for SRC.  So, when I got her blog this week for our swap, I was very happy! I am a follower of her blog, and I feel as though she and I have similar cooking styles. I read through many of her recipes and had quite a few on a list of potential choices, but ultimately, it came down to this stir fry. Joel loves sriaracha, so as soon as I saw this recipe, I knew I had to make it. Let me tell you, it did NOT disappoint! It was perfectly spicy and so versatile, in that you can change up the vegetable combination and it would still be delicious! I highly recommend this dish and look forward to making this again!

For the Marinade:
1 tablespoon Soy Sauce
1 tablespoon Dry Sherry
1 tablespoon Water
1 teaspoon Sriracha 
2 Boneless, Skinless Chicken Breasts, cut into bite sized pieces

For the Stir Fry
1 tablespoon Cornstarch
6 tablespoons Water
1 tablespoon Sriracha (I may have used a tad more…)
1 tablespoon Soy Sauce
2 tablespoons Oyster Sauce (I used fish sauce)
1 cup Green Beans, chopped
3 Carrots, peeled and sliced (I omitted)
1 cup Mushrooms, sliced
1/2 large Onion, chopped
1 Green Bell Pepper, sliced (I added)
1 Red Bell Pepper, sliced (I added)
2 tablespoons Cooking Oil (I used canola)
2 tablespoons Ginger, grated
3 Garlic Cloves, chopped

Place the chicken cubes in a plastic food storage bag (or bowl that will be covered with plastic wrap). Add the marinade ingredients and toss to coat thoroughly. Let stand for at least 30 minutes, or up to overnight. In a separate bowl, mix the cornstarch, water, sriracha, soy sauce, and oyster sauce; set aside. In a wok, heat 1 tablespoon of oil over high heat. Add the vegetables and stir fry for 5 minutes, or until the carrots are tender. Remove to a plate. Wipe out the wok with a wet paper towel. Heat the remaining 1 tablespoon of oil in the wok. When hot, add the ginger and garlic. After a few seconds, add the chicken mixture. Stir fry for 2-4 minutes, until the chicken is fully cooked. Pour in the sauce and stir until thickened. Return the vegetables to the wok. Serve over rice (I served it along with coconut rice).