Ingredients

The following ingredients have 4 Servings
  • 2 tbsp sriracha
  • 2 tbsp soy sauce (tamari for gluten free)
  • 2 tbsp balsamic vinegar
  • 2 tbsp mirin
  • 2 tbsp sweet chili sauce
  • 1 tsp fresh ginger (grated)
  • 1 lb boneless, skinless chicken breast (cubed)
  • 1 tbsp cornstarch
  • 2 tbsp sesame oil
  • 4 small Thai chilies (chopped – or ½ tsp red pepper flakes)
  • 3 cloves garlic (minced)
  • 4 scallions (cut into ½-inch pieces)
  • ½ cup snap peas
  • ½ cup carrots (sliced)
  • ¼ cup roasted peanuts
  • cooked rice or rice noodles

Instruction

  • Whisk the sriracha, soy sauce, vinegar, mirin, sweet chili sauce and ginger together in a small bowl.
  • Toss the chicken with the cornstarch. Set aside.
  • Add the sesame oil to a large skillet, or wok, over high heat.
  • Once the oil is hot, add the thai chilies, stir fry for 1 minute.
  • Add the garlic, stir fry for an additional minute.
  • Add the scallions, snap peas and carrots, stir fry 2-3 minutes.
  • Add the chicken and stir fry 3-4 minutes.
  • Pour the sauce into the stir fry and toss to coat all of the ingredients.
  • Add the roasted peanuts and cook for an additional 1-2 minutes.
  • Serve with cooked rice or rice noodles.
  • Optionally top with sesame seeds and crushed red pepper flakes.