This weekend we went to a Chinese restaurant and I could not put the sriracha down. It was not my first time trying sriracha but I was never a huge fan of it; the condiment has a lot of spice that can be over powering. I decided to add it to my meal for the fifth and final time.
The minute we left the restaurant all I could think about was sriracha and where could I get some! After three different stores we finally found some and I could not wait to find something I could eat with this condiment.
I know you know the old saying bacon goes well with everything; I don’t know it that is true (Jack in the Box bacon shake), but I do know sririacha does go well in this chicken stir-fry.
Josh was upset that his stirfry did not look as good as the one in the picture! He asked me where did I get this and why did he not get any? The life of a foodie!
Sriracha Chicken StirFry Recipe:
- 3 chicken breast
- 1 tsp ginger powder
- 3 bay leaves
- 1 tsp garlic powder
- 2 tsp corn starch
- 10 sweet mini bell peepers
- 1 tbsp olive oil
- 2 green onion (optional)
- 1/4 cup sriracha sauce
- salt to taste
- Preheat oven to 350 degrees.
- Add garlic, ginger powder, and bay leaves to chicken, let it marinate for 10 minutes.
- Place chicken in the oven and bake for 20 minutes or until well done.
- While chicken is baking cut up mini bell peppers and set aside.
- Once chicken is done baking let it cool
- Once cool take the juice from the chicken add cornstarch and sriracha sauce and mix until there are no clumps.
- Cut chicken into small chunks
- Place oil in a skillet on medium heat add mini bell peppers and chicken to skillet; let cook for 5 minutes and slowly add sriracha mix and cook for another 5 minutes.
- Once the sauce has thicken up serve.
- Add green onion for garnish.
Recipe Notes: If you like more heat you can add 1/2 cup of sriracha sauce instead of 1/4 cup. If you would like to double the amount of chicken you can and the recipe will still work. I did not use a lot of oil because I baked the chicken; the chicken was not dry it was still moist and tender.