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Thai Chicken Stir-Fried with Honey, Sriracha, and Ginger

A quick and delicious stir-fry that combines the sweetness of honey, the heat of Sriracha, and the zing of ginger. Perfect for a busy day!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons honey adds sweetness
  • 2 tablespoons Sriracha adjust amount for spice level
  • 1 tablespoon fresh ginger, grated for zing
  • 2 tablespoons soy sauce for umami flavor
  • 2 tablespoons vegetable oil, divided for frying
  • 1 medium bell pepper, sliced adds color and crunch
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced for additional flavor
  • to taste fresh cilantro for garnish optional, for presentation

Method
 

Preparation
  1. In a small bowl, whisk together the honey, Sriracha, soy sauce, and grated ginger. Set aside.
Cooking
  1. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
  2. Add the chicken pieces in a single layer and cook for about 5-7 minutes until golden brown and cooked through.
  3. Add the remaining tablespoon of oil, bell pepper, onion, and garlic. Sauté for an additional 3-5 minutes until the vegetables are tender-crisp.
  4. Drizzle the prepared sauce over the chicken and vegetables; toss to coat evenly. Let it simmer for another 2-3 minutes until the sauce thickens.
  5. Garnish with fresh cilantro if desired and serve immediately over rice or noodles.

Notes

Feel free to swap chicken for tofu or shrimp. Use ground ginger as a substitute if fresh ginger is unavailable. Adjust Sriracha to your heat preference.