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Honey Sriracha Stir-Fry

2-3 good sized boneless, skinless chicken breasts

1 large head of broccoli, cut into stems

cooked brown rice

dash of soy sauce

For the marinade:

1 T. honey

1 T. sriracha

1 t. mustard

1 T. water

1 t. brown sugar

Cut chicken breasts into bite-sized chunks and place into a large Ziploc bag. Pour ingredients for marinade over chicken and toss to coat. Place in the fridge overnight, up to 24 hours.

In a wok or very hot skillet, heat 1 T. oil. Place chicken that has been marinating into hot skillet and cook, about 4-5 minutes. Then add in broccoli and soy sauce, cover with a lid and let steam, about 3 minutes. Continue to stir around coating chicken and broccoli in the sauce. When done, serve over brown rice.