Sriracha Chicken StirFry

Sriracha Chicken StirFry

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.

Sriracha Chicken StirFry
Next thing I knew! Half the bottle was gone. I don’t know if it was the meal I order, or just my palette has changed,  but I am now a huge fan of sriicha!

Sriracha Chicken StirFry

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.

Sriracha Chicken StirFry

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.

Sriracha Chicken StirFry


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.



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