Sweet Sriracha Chicken Stir Fry

5 Bowls376 cals

If you like Sriracha and you like Stir Fry then you’re going to LOVE this Sweet Sriracha Stir Fry recipe. Well rounded, easy to make, and full of flavor!

Sweet Sriracha Chicken Stir Fry Recipe

Sweet Sriracha Chicken Stir Fry

If you like Sriracha and you like Stir Fry then you're going to LOVE this Sweet Sriracha Stir Fry recipe. Well rounded, easy to make, and full of flavor!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, healthy, spicy, stir fry, sweet
Servings: 5 Bowls
Calories: 376kcal
Cost: $7
Course: Main Course
Cuisine: American
Keyword: chicken, healthy, spicy, stir fry, sweet
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5 Bowls
Calories: 376kcal
Cost: $7

Ingredients

  • 2 ½ Pounds Chicken Breast40 Ounces
  • 3 Tablespoons Soy SauceReduced Sodium
  • 2 Tablespoons Apple Cider Vinegar
  • 1 ½ Tablespoons Olive Oil
  • 32 Ounces Stir Fry Vegetables2 Pounds/908g Frozen
  • 1 Tablespoon Honey21g
  • 10 Teaspoons Chili Sauce50g Sriracha

Instructions

  • Cut your Chicken Breast into small pieces
  • Add your Chicken, Soy Sauce, and Apple Cider Vinegar into a bowl
  • Mix those around
  • Let them sit for 10-15 minutes
  • Take out a large stovetop pan and turn a burner on High
  • Pour your Olive Oil into your pan and let your pan heat up
  • Add your Chicken on and cook it on High for 2-3 minutes (keep it moving)
  • Turn your burner down to Low-Medium and Add in your Stir Fry Vegetables
  • Mix everything together
  • Turn your burner back up to High
  • Cook your Stir Fry Vegetables for 3-4 minutes (keep it moving)
  • Reduce your heat to Low-Medium and add in the rest of your ingredients
  • Mix those together
  • Cover your pan and let it cook on Low-Medium for 5 minutes

Notes

If using Fresh Vegetables:
  • Broccoli (2 Cups)
  • Carrots (1 1/2 Cups)
  • Sugar Snap Peas (2 Cups)
  • Onions (1 Cup)
  • Red Peppers (1 Cup)
  • Water Chestnuts (1/2 Cup)
  • Mushrooms (1 Cup)
 
Calories in the WHOLE recipe:
  • Calories: 1878
  • Fat: 30g
  • Saturated Fat: 3g
  • Sodium: 2306mg
  • Carbs: 81g
  • Fiber: 20g
  • Sugar: 51g
  • Protein: 321g

Nutrition

Calories: 376kcal | Carbohydrates: 16.2g | Protein: 64.2g | Fat: 6g | Saturated Fat: 0.6g | Sodium: 461.2mg | Fiber: 4g | Sugar: 10.2g

Ingredients

  • 2 ½ Pounds Chicken Breast 40 Ounces
  • 3 Tablespoons Soy Sauce Reduced Sodium
  • 2 Tablespoons Apple Cider Vinegar
  • 1 ½ Tablespoons Olive Oil
  • 32 Ounces Stir Fry Vegetables 2 Pounds/908g Frozen
  • 1 Tablespoon Honey 21g
  • 10 Teaspoons Chili Sauce 50g Sriracha

Instructions

  • Cut your Chicken Breast into small pieces
  • Add your Chicken, Soy Sauce, and Apple Cider Vinegar into a bowl
  • Mix those around
  • Let them sit for 10-15 minutes
  • Take out a large stovetop pan and turn a burner on High
  • Pour your Olive Oil into your pan and let your pan heat up
  • Add your Chicken on and cook it on High for 2-3 minutes (keep it moving)
  • Turn your burner down to Low-Medium and Add in your Stir Fry Vegetables
  • Mix everything together
  • Turn your burner back up to High
  • Cook your Stir Fry Vegetables for 3-4 minutes (keep it moving)
  • Reduce your heat to Low-Medium and add in the rest of your ingredients
  • Mix those together
  • Cover your pan and let it cook on Low-Medium for 5 minutes

Notes

If using Fresh Vegetables:
  • Broccoli (2 Cups)
  • Carrots (1 1/2 Cups)
  • Sugar Snap Peas (2 Cups)
  • Onions (1 Cup)
  • Red Peppers (1 Cup)
  • Water Chestnuts (1/2 Cup)
  • Mushrooms (1 Cup)
 
Calories in the WHOLE recipe:
  • Calories: 1878
  • Fat: 30g
  • Saturated Fat: 3g
  • Sodium: 2306mg
  • Carbs: 81g
  • Fiber: 20g
  • Sugar: 51g
  • Protein: 321g

Nutrition

Calories: 376kcal | Carbohydrates: 16.2g | Protein: 64.2g | Fat: 6g | Saturated Fat: 0.6g | Sodium: 461.2mg | Fiber: 4g | Sugar: 10.2g

6 Comments

  1. Joe on July 17, 2013 at 12:00 am

    Hey Derek. Great recipe. Really easy and just the right amount of spice. But I have a question. How did you get 64.4g protein per serving? I’m using Myfitnesspal and found 8oz of chicken to be around 44g protein. Since the only real protein source is the chicken where is the other 20g from?

    Thanks,
    Joe

    • Derek Howes on July 19, 2013 at 12:00 am

      Hi Joe! It would depend on the type of chicken breast you are using (more or so the brand). Some chicken breast is higher in fat, water injected (sketchy), and a few other various things! Thanks for the comment

  2. GiryaGirl on April 9, 2014 at 12:00 am

    This looks delicious… I love Sriracha…. and this is certainly using it in a different flavor context. awesome!!

  3. Heather on May 11, 2014 at 12:00 am

    I made this for my husband and myself for dinner tonight and saved the leftovers for our lunches tomorrow. It was easy and delicious. Perfect amount of sweet and spicy. Thank you. We are both looking to lose weight and tone and I’m very glad to have discovered your website.

    • Derek Howes on May 12, 2014 at 12:00 am

      That’s awesome Heather! Thanks for the comment 🙂

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