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–+ servings
Plated sriracha chicken with rice, peppers, and green onion
SarahThyme

Sriracha Chicken, Kung Pao Style

A 30-minute weeknight stir-fry with a honey-Sriracha glaze — dairy free, gluten free, and freezer friendly.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 367.7
Ingredients Method Nutrition Notes

Ingredients
  

For the bowl
  • 2 cups Basmati or jasmine rice cooked
  • 2 chicken breasts cleaned and diced
  • 1-2 cups fresh vegetables cut into strips — onion, red and yellow pepper
  • green onion for garnish, optional
  • sesame seeds for garnish, optional
Sauce
  • 1/4 cup honey
  • 1/4 cup coconut aminos or substitute soy sauce
  • 2 tbsp Sriracha sauce
  • 1 tsp red pepper flakes

Method
 

  1. Start rice if making it from scratch.
  2. Mix marinade ingredients in a bowl and add chicken cubes. Let marinate in the fridge while preparing other ingredients.
  3. Cut vegetables into cubes and set aside.
  4. Add a tablespoon of oil to a sauté pan and add chicken, cooking on medium-high heat for about 4 minutes.
  5. Add vegetables and continue to cook until the chicken is cooked and the sauce is caramelized.
  6. Add sesame seeds, red pepper flakes, or green onions for garnish if desired.

Nutrition

Calories: 367.7kcalCarbohydrates: 50.3gProtein: 32.9gFat: 3.5gSaturated Fat: 1.1gPolyunsaturated Fat: 0.88gMonounsaturated Fat: 1.27gTrans Fat: 0gCholesterol: 101.9mgSodium: 680.4mgPotassium: 530.3mgFiber: 1.1gSugar: 26.5gVitamin A: 28.36IUVitamin B1: 0.24mgVitamin B2: 0.25mgVitamin B3: 13.25mgVitamin B5: 2.04mgVitamin B6: 1.26mgVitamin B12: 0.21µgVitamin C: 2.78mgVitamin D: 0µgVitamin E: 1.05mgVitamin K: 1.14µgCalcium: 34.1mgCopper: 0.11mgFolate: 36.84µgIron: 1.8mgManganese: 0.42mgMagnesium: 45.44mgPhosphorus: 293.2mgSelenium: 33.98µgZinc: 1.39mgCholine: 112.13mgNet Carbohydrates: 39.63g

Notes

Recipe ideas: Use any combination of vegetables to mix it up. Substitute chicken for tofu to make it vegetarian. Add a handful of your favorite nuts for crunch and protein, or beans to the rice for more fiber. No coconut aminos? Use soy sauce (this makes it no longer gluten free). Don't want the kick? Swap the Sriracha for 2 cloves of garlic and teriyaki sauce. Great in wraps for an easy lunch — just add mayo or avocado to the tortilla.
Diet notes: Dairy free, gluten free, celiac compliant, Mediterranean diet compliant.

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