Ingredients
4
4 servings
- •1 pound skinless, boneless chicken breast halves
- •1 tablespoon baking soda
- •¼ cup chicken broth
- •3 tablespoons soy sauce
- •3 tablespoons rice vinegar
- •2 tablespoons Sriracha sauce
- •2 tablespoons honey
- •1 teaspoon cornstarch
- •1 (8 ounce) package sugar snap peas
- •3 stalks scallions, chopped
- •2 cloves garlic, diced
- •2 teaspoons grated fresh ginger
- •3 tablespoons canola oil, divided
- •2 cups warm cooked rice
Instructions
- Thinly slice the chicken breasts and cut slices in half to create pieces about 1 1/2 to 2 inches in diameter.
- Transfer chicken to a bowl and toss with baking soda. Set aside for 15 minutes.
- Meanwhile, whisk chicken broth, soy sauce, vinegar, Sriracha, honey, and cornstarch together in a small bowl. Combine snap peas, scallions, garlic, and ginger in another bowl.
- Rinse the chicken thoroughly in a colander and pat dry.
- Heat 2 tablespoons canola oil in a large skillet of wok over medium-high heat. Add chicken and a splash or two of the Sriracha-honey sauce. Stir fry until chicken is no longer pink in the center and juices run clear, about 4 minutes. Remove chicken to a plate.
- Add remaining oil to the skillet and pour in snap pea mixture. Cook until peas are crisp but still tender, 3 to 4 minutes. Return the chicken to the pan and add remaining sauce. Cook and stir until sauce has thickened, about 4 minutes.
- Serve over rice.
Nutritional Facts
Per 4 servings
- Calories: 390
- Carbohydrate: 40g
- Fat: 13g
- Fiber: 2g
- Protein: 27g
- Sugar: 9g
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