This is the stir-fry I make on nights when takeout sounds easier than cooking — same 30-minute timeline, but you control exactly what’s going into it. Marinate the chicken while you prep vegetables, and dinner’s on the table before delivery would even arrive. The heat is fully adjustable too, so it’s easy to make it mild for kids and spicier for everyone else in the same pan.
Chicken breast is the protein backbone here — this dish packs 33 grams of it per serving, which goes a long way toward keeping you full without a heavy plate. Coconut aminos stand in for soy sauce, so the whole thing stays gluten free and dairy free without losing that salty-sweet glaze. And because it’s built around lean protein and vegetables instead of a deep-fried batter, you get real B-vitamin support — this one’s especially high in B3, B6, and B5 — without the usual takeout grease.
It’s also one of the most flexible recipes in my rotation: swap in whatever vegetables are about to go bad in your fridge, or turn it into a wrap with avocado for next-day lunch. Leftovers reheat well, so it’s worth doubling the batch — future you will be grateful there’s already dinner ready.
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Sriracha Chicken, Kung Pao Style
Ingredients
Method
- Start rice if making it from scratch.
- Mix marinade ingredients in a bowl and add chicken cubes. Let marinate in the fridge while preparing other ingredients.
- Cut vegetables into cubes and set aside.
- Add a tablespoon of oil to a sauté pan and add chicken, cooking on medium-high heat for about 4 minutes.
- Add vegetables and continue to cook until the chicken is cooked and the sauce is caramelized.
- Add sesame seeds, red pepper flakes, or green onions for garnish if desired.
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