Honey Sriracha Chicken Stir Fry Food

SRIRACHA HONEY CHICKEN

Steps:

• In a small saucepan, combine 1 cup of water, sriracha, soy sauce, honey, garlic, and red chili flakes, stir to combine. Bring mixture to a boil over medium heat.
• In a small bowl, whisk together the cornstarch and water to make a slurry.
• Add to the saucepan and stir until thickened.
• Reduce heat to low, and begin making the chicken.
• Add cubed chicken and 2 tablespoons cornstarch to a large resealable plastic bag. Seal the bag and shake to coat.
• Add vegetable oil to a large skillet or wok over medium-high heat.
• Once the oil is hot, carefully add the chicken and saute until browned, and cooked through.
• Add the sauce and toss to coat the chicken pieces.
• Season with salt and pepper as desired. Serve with rice and vegetables, garnish with green onions.

HONEY SRIRACHA CHICKEN STIR FRY

Steps:

• Cook rice according to package directions.
• Shake together stir fry sauce and set aside.
• In a medium non-stick pan, heat 1 tablespoon oil over medium heat.
• Add the bell peppers, onion and snap peas. Cook for 3-5 minutes, until slightly softened.
• Remove veggies from the pan and place on a clean plate. Add more oil to the pan if necessary.
• Add the chicken to the pan, and cook for 5-7 minutes, until cooked through and no longer pink in the middle.
• Give the stir fry sauce a good shake up and pour over the chicken. Cook for 1 or so minutes until bubbling and thickened. Remove from heat and stir in the veggies.
• Serve immediately or portion out into 2 cup capacity storage containers and store in the fridge. Drizzle with extra sriracha if desired.

SRIRACHA HONEY CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk Sriracha sauce, honey, butter, garlic powder, onion powder, Italian seasoning, salt, and black pepper together in a small bowl.
• Place chicken in a baking dish. Pour Sriracha mixture over the chicken and turn to coat chicken completely.
• Cook in the preheated oven until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

TWICE-FRIED CHICKEN WITH SRIRACHA HONEY

Steps:

• In a small bowl, combine the seafood seasoning, coriander seeds, chipotle powder, paprika and a generous pinch of salt and mix well. Coat the chicken pieces with the spices, place in some large resealable plastic bags and refrigerate overnight.
• In a small bowl, combine the honey and Sriracha. Stir well and refrigerate until ready to fry the chicken.
• In a large Dutch oven, put in enough lard to come 4 inches up the side of the pot. Heat the lard to 325 degrees F.
• In a large, shallow baking dish, whisk together the flour and a generous pinch or two of salt. Remove the chicken pieces from the bags and dredge in the flour mixture.
• Beginning with the thighs, add the chicken to the pot, making sure not to crowd. (This may take several batches.) Place the lid on and cook until golden and cooked 80 percent through, 8 to 10 minutes. Remove the chicken to a wire cooling rack and repeat with the remaining chicken, if necessary. (If you're entertaining, you can get ahead by doing all work up to this point, then continuing just before you plan to serve.)
• Once all the chicken is done, heat up the lard to 365 degrees F. Add the chicken in the same batches and cook until dark golden and crispy, 2 to 3 minutes per side. Remove onto paper towels and serve immediately with the Sriracha honey.
• Cook's Notes: Lard is available at better supermarkets at the meat counter, or at specialty butcher shops. If you can't find it, use vegetable or peanut oil.
• Wondra flour is available at most grocery stores, but you can also substitute with 1 1/2 cups all-purpose flour combined with 2 tablespoons cornstarch.

SPICY SRIRACHA CHICKEN STIR-FRY

Steps:

• Thinly slice the chicken breasts and cut slices in half to create pieces about 1 1/2 to 2 inches in diameter.
• Transfer chicken to a bowl and toss with baking soda. Set aside for 15 minutes.
• Meanwhile, whisk chicken broth, soy sauce, vinegar, Sriracha, honey, and cornstarch together in a small bowl. Combine snap peas, scallions, garlic, and ginger in another bowl.
• Rinse the chicken thoroughly in a colander and pat dry.
• Heat 2 tablespoons canola oil in a large skillet of wok over medium-high heat. Add chicken and a splash or two of the Sriracha-honey sauce. Stir fry until chicken is no longer pink in the center and juices run clear, about 4 minutes. Remove chicken to a plate.
• Add remaining oil to the skillet and pour in snap pea mixture. Cook until peas are crisp but still tender, 3 to 4 minutes. Return the chicken to the pan and add remaining sauce. Cook and stir until sauce has thickened, about 4 minutes.
• Serve over rice.