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 never have really been 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 not go well with everything. However it does go well in a chicken stir-fry.
Country man 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? Apparently he forgot that he did not want to wait and wanted to eat food that was not cold.
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.