Kickin' Chicken Stir-Fry
with Honey Sriracha Glaze and Bell Peppers over Rice
- Soy
- Wheat
- Fish
- Milk
We like to call this one Kickin’ Chicken because it knocks things out of the park in several ways. First, there’s the fact that it’s super quick and easy and can be on the table in as little as 25 minutes. But you’ve also got a flavor kick from the honey sriracha glaze that coats everything in a sweet and savory sheen with just the right amount of heat. Although really it all comes down to how the chicken strips, bell pepper, and rice come together to make this one balanced and satisfying feast.
Ingredients
2 unit
Scallions
1.5 cup
Jasmine Rice
2 unit
Bell Pepper
2 unit
Lime
4 clove
Garlic
4 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1.5 ounce
Honey
2 teaspoon
Sriracha
(Contains: Fish)
20 ounce
Chicken Breast Strips
2 tablespoon
Sesame Oil
1 tablespoon
Sesame Seeds
Not included in your delivery
2 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Trim, then thinly slice scallions, separating greens and whites.
Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites and cook until just softened, 1-2 minutes. Add rice, 1¾ cups water, and a pinch of salt. Bring to a boil. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.
Halve, core and seed bell peppers, then cut into thin strips. Cut one lime in half; cut the other into quarters. Mince or grate garlic. In a small bowl, mix soy sauce, honey, garlic, juice from one lime half, and half the sriracha (1 packet).
Heat a drizzle of oil in a large pan over medium-high heat. Add bell peppers and cook, tossing, until tender, 4-5 minutes. Remove from pan and set aside. Pat chicken dry with a paper towel. Season all over with salt and pepper. Heat another drizzle of oil in same pan over medium-high heat. Add chicken and cook, tossing occasionally, until browned and nearly cooked through, 4-6 minutes.
Pour soy sauce mixture into pan, scraping up any browned bits on bottom surface. Let cook until chicken is cooked through and coated in a sticky, thick sauce, 2-3 minutes. Stir in bell peppers. Remove pan from heat, then stir in sesame oil and 1 TBSP butter. Season with salt and pepper.
Fluff rice with a fork, then stir in a squeeze of lime juice and season with salt and pepper. Divide between plates and top with chicken stir-fry. Sprinkle with sesame seeds and scallion greens. Serve with lime quarters for squeezing over. Drizzle with remaining sriracha, to taste (skip this for the kids).
