Description
A delicious and spicy stir fry featuring chicken and mixed vegetables, perfect for a quick and easy meal.
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, mix the cornstarch, salt, and black pepper. Toss the chicken breast pieces in this mixture until evenly coated.
- Heat vegetable oil in a pan over medium-high heat. Cook the chicken until golden brown and cooked through, about 5-7 minutes.
- Add Sriracha, honey, rice vinegar, and sesame oil to the pan with the chicken. Stir well to combine.
- In a separate pot, cook the rice according to package instructions using the water and salt (for rice).
- Add mixed vegetables and green onions to the chicken mixture, cooking until vegetables are just tender.
- Serve the chicken and vegetable stir fry over a bed of rice, and garnish with fresh cilantro and toasted sesame seeds.
Notes
- Adjust the spiciness by varying the amount of Sriracha.
- Feel free to substitute any vegetables based on availability.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 1000mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg