Description
A delicious and spicy stir-fry made with chicken, vegetables, and a savory sauce.
Ingredients
Scale
- 1 pound Boneless, Skinless Chicken Breast
- 2 tablespoons Cornstarch
- 1 teaspoon Salt
- 0 teaspoon Black Pepper
- 3 tablespoons Vegetable Oil
- 0 cup Mayonnaise
- 0 cup Sweet Chili Sauce
- 2 tablespoons Sriracha Hot Sauce (adjust to taste)
- 1 tablespoon Honey or Maple Syrup
- 1 tablespoon Rice Vinegar
- 1 teaspoon Sesame Oil
- 0 teaspoon Garlic Powder
- 2 cups Rice (Jasmine or Basmati)
- 3 cups Water
- 0 teaspoon Salt (for rice)
- 2 cups Mixed Vegetables (e.g., sliced cucumber, grated carrot, shelled edamame)
- 2 Green Onions, thinly sliced
- 0 cup Fresh Cilantro, roughly chopped
- 1 tablespoon Toasted Sesame Seeds
Instructions
- In a bowl, toss the chicken breast with cornstarch, salt, and black pepper.
- Heat vegetable oil in a pan over medium-high heat. Add the chicken and cook until golden brown.
- Add Sriracha, honey or maple syrup, rice vinegar, sesame oil, and garlic powder to the pan. Stir well to coat the chicken.
- In another pot, combine rice, water, and salt (for rice) and cook according to package instructions.
- When the chicken is cooked through, add mixed vegetables and green onions. Stir-fry for a few minutes until the vegetables are tender.
- Serve the stir-fry over rice, garnished with fresh cilantro and toasted sesame seeds.
Notes
- This dish can be adjusted for spice by modifying the amount of Sriracha used.
- Feel free to substitute the vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg