I can experiment with so many stir fry sauces and they all turn out great. It’s really hard to mess them up. This one was another yummy one. I sometimes leave the chicken whole, but this time I cut it up before I cooked it and I liked it much better this way. Serve over white rice and veggies.
I used my non toxic, non stick frying pan that I love for these kinds of sauces. Here are some links for the pan and bowls I use:
HONEY SRIRACHA CHICKEN
FOR THE CHICKEN AND SAUCE
- 5-6 Chicken thighs (cut into bite size pieces)
- 2 Tbsp Sesame Oil (for the pan)
- 1/3 cup Soy Sauce
- 1/2 cup Honey
- 1 tsp Minced Garlic
- 1-2 tsp Sriracha
- 2 inch piece of grated Ginger
- Red Pepper flakes (for garnish) optional
- Sesame Seeds (for garnish) optional
- 1 Tbsp Cornstarch
- 1 Tbsp Water
- Chop your chicken into bite size pieces.
- In a large non stick frying pan, heat the Sesame oil and add all the chicken.
- Meanwhile, in a medium sized bowl, prepare the sauce. Whisk together the soy sauce, honey, sriracha, garlic, and ginger. Set aside.
- Cook the chicken until no longer pink (about 10-15 minutes)
- Once the chicken is done pour the sauce all over and let simmer for a few minutes.
- In a small bowl make your cornstarch slurry. Whisk together the water and cornstarch until smooth. Then slowly whisk it into the pan. Turn off the heat as soon as it starts to thicken, which should only take a minute or two.
- Serve over white rice and veggies. Garnish with red pepper flakes and sesame seeds. Enjoy!
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