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4.89 from 9 votes
Servings: 4

Spicy Asian Chicken Stir Fry

This easy Asian chicken stir fry has an addicting sriracha sauce and "velveted" restaurant style chicken. You'll never want to order take-out again!


  • 1 tbsp baking soda
  • 1 lb boneless skinless chicken breast, thinly sliced
  • 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 another 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 rice.


For less heat, reduce the sriracha to 1 tbsp.

Nutrition Facts

Calories 297kcal (15%)Carbohydrates 15g (5%)Protein 27g (54%)Fat 13g (20%)Saturated Fat 1g (6%)Cholesterol 72mg (24%)Sodium 1115mg (48%)Potassium 607mg (17%)Fiber 1g (4%)Sugar 11g (12%)Vitamin A 740IU (15%)Vitamin C 43.4mg (53%)Calcium 42mg (4%)Iron 2.1mg (12%)
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