Chicken Stir Fry
Chicken Stir Fry is the perfect weeknight meal with tender, juicy chicken, crisp vegetables, all smothered in a delicious sauce that tastes way better than take-out! Serve over rice and have dinner on your table in under 30 minutes!
Ingredients
For the stir fry:
- ▢2 tablespoons olive oil, divided
- ▢1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- ▢Salt and pepper, to taste
- ▢1 red bell pepper, sliced
- ▢1 yellow bell pepper, sliced
- ▢1 cup sugar snap peas
- ▢3 green onions, sliced
For the sauce:
- ▢1/3 cup soy sauce
- ▢3 tablespoons honey
- ▢2 tablespoons sriracha
- ▢2 tablespoons tomato paste
- ▢1 tablespoon apple cider vinegar
- ▢1 tablespoon sesame oil
- ▢3 garlic cloves, minced
- ▢1 teaspoon crushed red pepper flakes
- ▢1/2 teaspoon black pepper
Instructions
- In a skillet over medium-high heat, use 1 tbsp of olive oil to coat the pan. Once the pan is hot, add the chicken with bit of salt and pepper and cook until lightly browned, stirring the chicken as needed. Once cooked, transfer chicken to a plate and set aside.
- Add another tbsp of olive oil onto the hot skillet and add the peppers and snap peas. Cook the vegetables until tender, stirring frequently.
- While the veggies are cooking you can make the sauce. In a small bowl, whisk together the soy sauce, honey, sriracha, tomato paste, apple cider vinegar, sesame oil, garlic, crushed red pepper flakes and black pepper. Set aside.
- Once the veggies are nice and tender, add the chicken back into the pan and mix together. Pour the sauce over top and mix well, making sure everything is coated, and bring the sauce to a boil. Turn down the heat and simmer until sauce has thickened up.
- Serve over rice and top with sliced green onions, enjoy!
