Honey Sriracha Chicken Stir Fry
Honey sriracha chicken stir fry is a sweet and spicy 30 minute dinner recipe that always makes for a tasty meal prep lunch option. Packed full of veggies and chicken for a healthy but filling meal. Gluten-free friendly and clean eating.
Servings: 4
Calories: 429kcal
Ingredients
Honey Sriracha Stir Fry Sauce
- ¼ cup honey
- 2 tablespoons soy sauce
- 1-3 teaspoons sriracha
- 1 tablespoon ginger finely chopped
- 1 clove garlic minced
- 2 teaspoons cornstarch
Stir Fry
- ⅔ cup uncooked rice
- 2 tablespoons olive oil
- 2 chicken breasts cut into bite-sized pieces
- 2 bell peppers sliced into strips
- 1 red onion sliced into strips
- 2 cups snap peas
Instructions
- 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.
MEAL PREP BOWLS:
- Store in the fridge for up to 4 days.
TO RE-HEAT:
- Heat in the microwave. Toss up the stir fry with the rice and enjoy.
Notes
Nutrition information includes rice
Nutrition
Serving: 1/4 batch | Calories: 429kcal | Carbohydrates: 53g | Protein: 29g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 668mg | Potassium: 747mg | Fiber: 3g | Sugar: 23g | Vitamin A: 2430IU | Vitamin C: 109.7mg | Calcium: 46mg | Iron: 2.3mg