Bryan's Stuff

   
Stir Fry Recipes

     Chicken Sriracha

For the Chicken

2 (8 oz) chicken breasts, pounded thin and sliced in thin strips
2 Tablespoons Olive Oil

Heat wok to high heat, add oil and begin to sauté chicken strips until golden brown for 4-6 minutes (do not crowd pan or layer chicken).

Remove chicken and place on plate to rest.

For the Vegtables

1 cup (or 1 small can) red kidney beans, drained
2 cups broccoli florets, blanched
2 cups sweet potatoes, match-stick cut
1 cup red bell peppers, thinly sliced
2 tbsp grapeseed oil
2 tbsp sesame oil

Add the vegtables and quickly sauté for 3-4 mins.

For the Sauce

1/4 cup low-sodium soy sauce
2 tbsp fresh garlic, chopped
2 tbsp fresh ginger, chopped
2 tbsp sesame oil
2 tbsp sriracha
2 tbsp rice wine vinegar
1 tbsp agave honey

Whisk all sauce ingredients together and add sauce and chicken with juices back to the pan. Toss until coated.

Pour over prepared brown or white rice.