This spicy Asian chicken stir fry has a delicious sweet and spicy sauce made from a blend of sriracha, soy sauce, honey, garlic, and ginger. An easy recipe that’s a hit with the whole family!
It’s been a while since I’ve shared a great dinner recipe, and, well, it’s because I’ve made some FLOPS over the past few weeks. (Or, as my family so kindly called them, “slops.”)
Let’s just say that I was in experimental mode, and some of my experiments didn’t turn out nearly as well as I envisioned them in my head.
One thing I want people to be able to count on with this blog is that when I post a recipe, it’s going to be good!! I won’t post anything here that doesn’t get a “double thumbs up” from my family, and that I wouldn’t happily serve to guests. **On that note, if you ever make a recipe of mine that doesn’t turn out right, I want to know! Please word it nicely, though. :)
Now, onto the good stuff — this Spicy Asian Chicken Stir Fry!
This recipe is so good, it made up for my flops ten times over. The secret to its success is the texture of the chicken and the AMAZING stir fry sauce that combines honey and sriracha for that perfect sweet and spicy flavor balance.
I almost licked the bowl, and my daughter requested to eat the stir fry leftovers the next day immediately after getting home from school. For chicken stir fry to beat out Girl Scout cookies for a snack, you know it has to be good!
Velveting the Chicken
Have you ever noticed how the chicken you get in Chinese restaurants has a unique texture?
It’s usually really thin and tender, and doesn’t have that chewy factor that home-cooked chicken sometimes has. Well, it’s due to a technique called velveting.
It might sound exotic, but it is truly the the easiest thing ever, especially if you use the velveting technique I learned from Nagi at RecipeTinEats.com. I’ve read a few different techniques for velveting chicken over the years, but when I saw how simple Nagi’s technique was, I was sold.
All you have to do is combine your sliced chicken with some baking soda, let it sit for 15 minutes, and then rinse it off. THAT’S IT!!
This easy step will give your chicken that “Chinese take-out” texture, and make you feel like an Asian cooking rockstar.
Spicy Stir Fry Sauce
This stir fry sauce has got just the right amount of spice, in my opinion, and it far surpasses most sauces I’ve had in even the best Chinese restaurants. It’s completely addicting.
That said, I love things spicy, so what’s perfect to me might be a little too much for you. If you don’t like heat, get out of the kitchen! (Just kidding. You can simply omit the sriracha, or reduce the amount to one tablespoon instead of two.)
If you are a fan of spice, also make sure to check out my Spicy Asian Noodles recipe.
You can use any vegetable you like in this chicken stir fry, but I chose sugar snap peas because they cook up so quickly without any blanching or pre-cooking required.
If you’re not a fan of snap peas, you could substitute broccoli or another vegetable, but you may need to pre-cook it a little bit in boiling water or the microwave to make sure it reaches its desired tenderness in the saute pan without starting to burn.
Only 10 minutes of cooking time!
In this easy stir fry recipe, everything except the chicken and sauce gets thrown into the pan at once, so it’s completely fool-proof. After you’ve velveted your chicken, chopped your veggies, and combined your stir fry sauce ingredients, you’ll only be spending 10 minutes of actual cooking time at the stove.
Spicy Asian Chicken Stir Fry
- 1 lb boneless skinless chicken breast thinly sliced and velveted (see instructions)
- 1/4 cup chicken broth
- 2 tbsp honey
- 2 tbsp sriracha
- 3 tbsp soy sauce
- 3 tbsp rice vinegar
- 1 tsp cornstarch
- 3 tbsp canola oil
- 2 cloves garlic diced
- 2 tsp grated ginger
- 3 scallions chopped
- 8 oz sugar snap peas
- white rice for serving
- To velvet the chicken: Thinly slice the chicken breast and cut slices in half to create pieces about 1.5-2 inches in diameter. In a bowl, toss the chicken with 1 tbsp baking soda. Set aside for 15 minutes. After 15 minutes, rinse thoroughly in a colander and pat dry.
- In a separate bowl, whisk together the chicken broth, honey, sriracha, soy sauce, rice vinegar, and cornstarch.
- Combine the chopped garlic, ginger, snap peas and scallions in a bowl.
- In a large skillet or wok, warm 2 tbsp canola oil over med-high heat. Add the chicken and a splash or two of the sauce. Stir-fry until chicken is cooked through (no longer pink). Remove the chicken to a plate.
- Add 1 more tbsp of oil to the pan and pour in the snap peas, garlic, ginger, and scallions. Cook for about 3-4 minutes or until snap peas are tender, but still crisp.
- Return the chicken to the pan, and add the remaining sauce. Cook and stir until sauce thickens (about 4 minutes). Serve over white rice.
Have you tried this recipe? If so, please leave a comment and let me know what you think!
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