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If you’re like me and always keep a bottle of Sriracha in the fridge, you’ll love this quick and easy Sriracha Chicken Stir-Fry. Don’t worry—it’s not overly spicy! The touch of sweetness from honey and coconut aminos perfectly balances the heat.
Sriracha is a Thai hot sauce that’s made with chili peppers, distilled vinegar, garlic, sugar, and salt. It adds a tangy, sweet heat, which is why I love it so much. For the stir-fry sauce, I mixed it with a combination of minced garlic, coconut aminos, sesame oil, and honey for a savory, umami-packed bite. I love to use Yellowbird Sriracha, but feel free to use whatever brand you have in your fridge.
Another reason why I love this chicken stir-fry is that it’s packed with veggies like onions and cabbage. I like to serve it over rice (or cauliflower rice for Whole30!) for an easy weeknight dinner that everyone will love.
Ingredients:
- Garlic Cloves
- Coconut Aminos
- Toasted Sesame Oil
- Sriracha
- Honey
- Low-Sodium Chicken Broth
- Rice Vinegar
- Boneless, Skinless Chicken Breasts
- Kosher Salt
- Freshly Ground Black Pepper
- Baking Soda
- Tapioca Flour
- Avocado Oil
- White Onion
- Green Onions
- Carrots
- Green Cabbage
- Unsalted Dry-Roasted Peanuts
step-by-step:
step one: make the sauce
In a small bowl, whisk together the sauce ingredients and set aside.
step two: prepare THE chicken
In a medium bowl, combine the cubed chicken, salt, pepper, baking soda, and tapioca flour. Toss until well combined.
step three: sear the chicken
Heat the oil in a large, deep skillet or wok over medium-high heat. Add the chicken in a single layer, working in batches and adding more oil as needed, and cook until golden brown on each side and cooked through, about 3 minutes per side. Using a slotted spoon, transfer the cooked chicken to a clean plate and set aside.
step four: cook the stir-fry
Add more oil to the pan if it seems dry, then add the onion, white parts of the green onion, carrots, and cabbage. Cook, stirring, until the veggies are slightly tender, about 3 minutes.
Pour in the sauce and let simmer, tossing occasionally until reduced slightly, about 2 minutes. Add the chicken and continue to cook, stirring occasionally, until the sauce has thickened, 3 to 4 more minutes.
Add the green parts of the green onion and toss once more.
step five: serve and garnish
To serve, divide among bowls and top with the chopped peanuts.
Recipe fAQs:
Yes! Just omit the honey and peanuts. You can garnish with cashews or more chopped green onions instead of the peanuts. Serve over cauliflower rice if desired.
If you’ve been following me for a while, you know that I love cooking with coconut aminos. It’s a soy-free and gluten-free alternative to soy sauce but has that same savory, umami flavor (with a little more sweetness!).
This Sriracha Chicken Stir-Fry is such a flavorful and family-friendly dinner! Comment below once you’ve tried it!
Looking for more chicken recipes? Try these!
Seared Chicken Thighs with Garlic-Ginger Broth and Rice
Gochujang Ground Chicken Glass Noodle Skillet
Sriracha Chicken Stir-Fry
Ingredients
For the Sriracha Sauce:
- 2 garlic cloves, minced
- 1/4 cup coconut aminos
- 1 teaspoon toasted sesame oil
- 1/4 cup sriracha, such as Yellowbird
- 1 tablespoon honey
- 1/4 cup low-sodium chicken broth
- 1 tablespoons rice vinegar
For the Stir Fry:
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon baking soda
- 2 tablespoons tapioca flour
- 2 tablespoons avocado oil, plus more as needed
- 1 cup thinly sliced white onion (from about 1 small onion)
- 4 green onions, sliced into 2-inch pieces, white and green parts kept separate
- 1-2 large carrots, thinly shaved into ribbons
- 2 cups green cabbage leaves, torn into 2-inch pieces (about 1/2 head cabbage)
- 1/2 cup roughly chopped unsalted dry roasted peanuts (sub cashews for Whole30 if desired)
Instructions
Make the Sauce:
- In a small bowl, whisk together the sauce ingredients and set aside.
Make the Stir-Fry:
- In a medium bowl, combine the chicken, salt, pepper, baking soda, and tapioca flour. Toss until well combined.
- Heat the oil in a large, deep skillet or wok over medium-high heat. Add the chicken in a single layer, working in batches and adding more oil as needed, and cook until golden brown on each side and cooked through, about 3 minutes per side. Using a slotted spoon, transfer the cooked chicken to a clean plate and set aside.
- Add more oil to the pan if it seems dry. Add the onions, white parts of the green onion, carrots, and cabbage. Cook, stirring, until the veggies are slightly tender, about 3 minutes.
- Add the prepared sauce and let simmer, tossing occasionally until reduced slightly, about 2 minutes. Add the reserved chicken and continue to cook, stirring occasionally, until the sauce has thickened, 3 to 4 minutes.
- Add the green parts of the green onion and toss once more. To serve, divide among bowls and top with chopped peanuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
I loved this one! Very flavorful.
As usual, another one of your asian recipes knocks it out of the park! I had a bit less chicken than the recipe called for (two chicken breasts because I was making for two) but I kept all other ingredient amounts the same. I’m glad I did because we probably ended up with more sauce, and a ton of veggies which we were happy about. Served over frozen cauliflower rice with some egg rolls. For some reason my sauce didn’t thicken quite as much- I’m guessing that’s due to the reduced protein amount. This is a definite keeper and will go on the rotation!
this was SO good- we used broccolini instead of cabbage and it turned out great! will make again
So good! Restaurant flavor at home and easy to prep the day before and cook on a weeknight.
SO good, just the right amount of heat. Loved the combo of the onions with the cabbage, and carrots.
I can’t wait to make this for dinner! How much carrots do you add? Are they shredded?
I use 1-2 carrots, depending on their size, and thinly shave them on a mandoline! You can also just use a very sharp chef’s knife to thinly slice them.
Made this tonight – delicious! My 9 year old even loved!
So glad to hear that!