Name: Sweet and spicy chicken stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 3/4 tsp salt; 6 oz boneless skinless chicken breast, cut into 1-inch cubes; 1 1/2 tsp cornstarch; 8 olive oil cooking sprays; 3/4 red bell pepper, sliced into strips; 1/2 medium yellow onion, thinly sliced; 2 cloves garlic, minced; 1 1/2 tsp honey; 1 1/2 tsp sriracha; 1 tbsp low sodium soy sauce; 1 tsp lime juice

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the white rice, water, and a pinch (1/8 tsp) of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let the rice rest covered for 5 minutes.
While the rice cooks, toss the chicken cubes with the cornstarch and the remaining 1/4 tsp salt in a bowl. In a separate small bowl, whisk together the honey, sriracha, soy sauce, and lime juice.
Coat a 12-inch skillet with cooking spray and set over medium-high heat. Add the chicken in a single layer and cook for 3 minutes, flip, and cook for 3 minutes more until golden and cooked through. Done when opaque in the center, 165°F.
Remove the chicken from the pan and set aside. Apply more cooking spray if needed. Add the bell pepper and onion to the skillet and sauté for 4 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
Return the chicken to the skillet. Pour in the honey sriracha mixture and toss for 2 minutes until the sauce thickens and coats everything. Fluff the rested rice with a fork, spoon it onto a plate, and top with the stir-fry.

Nutrition

Ingredients

Instructions

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