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Easy Sriracha Chicken Stir-Fry

A quick and easy sriracha chicken stir-fry that comes together in no time and taste better than any take away! 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2



  • 2 chicken breasts
  • 2 tbsp light soy sauce
  • 2 tbsp rice wine vinegar

Sriracha Sauce

  • 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.


Sichuan chillies add heat and fragrance but are not overly hot when kept whole they are not to be eaten as part of the dish unless you are crazy for chillies as they are pretty hot when eaten!. If you can only get very hot chillies (dried thai chillies for example) maybe take a few less than 10 I would go for 5.