Sriracha Chicken Stir-Fry

5 from 6 votes

Gluten-Free, Dairy-Free, Whole30 (if modified)

Total Time35

Course: Main Course

Servings:

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)

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.