SPICY & SWEET ASIAN CHICKEN STIR FRY

Ingredients

• 1 lb boneless, skinless chicken breast, thinly sliced & velveted (see instructions)
• 1/4 cup chicken broth
• 2 tbsp honey
• 2 tbsp sriracha
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 1 tsp cornstarch
• 3 tbsp canola oil
• 2 cloves garlic, diced
• 2 tsp grated ginger
• 3 scallions, chopped
• 8 oz sugar snap peas
• white rice (for serving)
Instructions
• To velvet the chicken: Thinly slice the chicken breast and cut slices in half to create pieces about 1.5-2 inches in diameter. In a bowl, toss the chicken with 1 tbsp baking soda. Set aside for 15 minutes. After 15 minutes, rinse thoroughly in a colander and pat dry.
• In a separate bowl, whisk together the chicken broth, honey, sriracha, soy sauce, rice vinegar, and cornstarch.
• Combine the chopped garlic, ginger, snap peas and scallions in a bowl.
• In a large skillet or wok, warm 2 tbsp canola oil over med-high heat. Add the chicken and a splash or two of the sauce. Stir-fry until chicken is cooked through (no longer pink). Remove the chicken to a plate.
• Add 1 more tbsp of oil to the pan and pour in the snap peas, garlic, ginger, and scallions. Cook for about 3-4 minutes or until snap peas are tender, but still crisp.
• Return the chicken to the pan, and add the remaining sauce. Cook and stir until sauce thickens (about 4 minutes). Serve over white rice.

Source: goodinthesimple.com