Description
A delicious and spicy chicken stir-fry with fresh vegetables, perfect for a quick dinner.
Ingredients
Scale
- 1 pound Boneless, Skinless Chicken Breast
- 2 tablespoons Cornstarch
- 1 teaspoon Salt
- 0 teaspoon Black Pepper
- 3 tablespoons Vegetable Oil
- 0 cup Mayonnaise
- 0 cup Sweet Chili Sauce
- 2 tablespoons Sriracha Hot Sauce (adjust to taste)
- 1 tablespoon Honey or Maple Syrup
- 1 tablespoon Rice Vinegar
- 1 teaspoon Sesame Oil
- 0 teaspoon Garlic Powder
- 2 cups Rice (Jasmine or Basmati)
- 3 cups Water
- 0 teaspoon Salt (for rice)
- 2 cups Mixed Vegetables (e.g., sliced cucumber, grated carrot, shelled edamame)
- 2 Green Onions, thinly sliced
- 0 cup Fresh Cilantro, roughly chopped
- 1 tablespoon Toasted Sesame Seeds
Instructions
- In a bowl, coat the chicken breast pieces with cornstarch, salt, and black pepper.
- Heat vegetable oil in a pan over medium-high heat.
- Add the chicken and cook until golden brown and cooked through.
- In a small bowl, mix together the Sriracha, honey or maple syrup, rice vinegar, sesame oil, and garlic powder.
- Pour the sauce over the chicken and stir to coat.
- Add cooked rice and mixed vegetables, and stir until heated through.
- Garnish with sliced green onions, cilantro, and toasted sesame seeds before serving.
Notes
- Adjust the level of Sriracha according to your spice preference.
- This dish can also be served with noodles instead of rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg