This quick and easy sriracha chicken stir-fry can be made in less than 30 minutes! Tastes like a take-away, but better!
If there is one thing you will always find in our fridge, it’s sriracha! We did the mistake to running out of it once, so we make sure to always have an unopened bottle of sriracha in the cupboard as back up, so we never run out of our favourite brand of sriracha.
The chef literally puts sriracha on everything. If he eats cold food, he will cover the food with sriracha as he claims that it warms up the food.
I think it’s just an excuse for eating more sriracha.
Recently at home we have been getting into cooking more sichuan food, and the chef ordered a book called the land of plenty, written by a British woman who was the first foreigner to be trained at the Sichuan cooking school in China! So far the book has been good, and if you’re interested in Sichuan cooking, you should look into getting it!
But back to the story. So while the chef was waiting for the book to arrive, he got interested in making kung pao chicken, probably one of the most famous sichuan dishes in the western world. He googled and came across a recipe that sounded good (not kung pao though), and we made a recipe loosley adapted from it. It was a really tasty recipe, so we wanted to make it again. But we didn’t have the time to make the garlic, chilli sauce required for the recipe, so we simply used sriracha, as the recipe called for a chilli garlic sauce, which is basically what sriracha is. And the result was really good and it made the dish way more easy to make! And who doesn’t like a easy meal?
The chef and I concluded that this sriracha chicken stir-fry does taste like a take away, but just way better!
Some may think that this taste like a kung pao, as it has the elements of a western style kung pao. But after making the kung pao from the book “land of plenty”, it doesn’t taste like a traditional kung pao. But I say that this one is darn tasty! and maybe even a little better?!
Easy Sriracha Chicken Stir-Fry
- 2 chicken breasts
- 2 tbsp light soy sauce
- 2 tbsp rice wine vinegar
- 0.5 tbsp sriracha
- 2 tbsp light soy sauce
- 1 tbsp balsamic vinegar
- 1 tbsp water
- 1 tbsp cornstarch
- 0.5 tbsp peanut oil or rapeseed oil
- 1 tsp sichuan pepper
- 10 dried sichuan chilies
- 4 garlic cloves
- thumb of ginger
- bunch of spring onions
- 1 handful peanuts
- Whisk together the light soy and rice wine vinegar. Dice the chicken and add to the marinade you just mixed. Leave to marinade whilst you fix the rest of the meal.
- Combine all the sriracha sauce ingredients, whisk until combined and set aside.
- Finley slice the garlic and ginger. Slice the spring onions at about 2cm long. Set aside.
- Heat a wok on a medium heat with the oil and add your chillies and pepper. stir around then after 2 minutes or until becomes fragrant.
- Then turn up the heat to full and add the chicken and stir fry for about five minutes then add the garlic and ginger. Stir fry for a further 4 minutes. check the chicken pieces are cooked by cutting the biggest piece in half. If it is cooked add the spring onions and peanuts stir, then pour over the sauce and stir in. Let it cook for a minutes or until the sauce become thick (this should take no more than a minute).
- Serve this dish straight away with rice or quinoa.
Loosely adapted from appetiteforchina