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recipes

sriracha chicken--stir fry

sriracha chicken stir fry
recipe time
45 min
recipe difficulty
medium
recipe servings
6

ingredients

  • 1 lb Dietz & Watson Sriracha Chicken Breast
  • 2 cups White rice
  • 4 cups Water
  • 2/3 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tbsp corn starch
  • 1 tbsp ginger, minced
  • 1/4 cup sriracha
  • 1 tbsp sesame oil
  • 1 red bell pepper
  • 1 onion
  • 1 8 oz. can water chestnuts, sliced and drained
  • 6 scallions, cut into 2-inch lengths (about 4 cups)

directions

  1. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
  2. Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger and garlic into sauce.
  3. Coat D&W Sriracha Chicken Breast in Sriracha sauce.
  4. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, scallions and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
  5. Add Sriracha Chicken and sauce to vegetables and warm on low-medium heat for 5-7 minutes.
  6. Serve over rice.

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