Рецепт Honey Sriracha Chicken and Noodles
Honey Sriracha Chicken and Noodles
We're known for quick cooked workday meals here at Rock Recipes and today I'm adding yet another. I've come to become a little addicted to Sriracha hot sauce in the past year, using it practically like ketchup on everything from steak to poached eggs. In fact I actually do mix it into ketchup to use as a delicious sweet and spicy condiment on burgers, hot dogs and especially for dunking french fries. I'm not a particular fan of vinegar based hot sauces and find sriracha has better flavor anyway.
Honey Sriracha Chicken and Noodles
Recipe by Barry C. Parsons
A 20 minute workday meal! Honey Sriracha Chicken and Noodles - speedy noodles plus quickly stir fried chicken and vegetables in a spicy sweet sauce.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 servings
Ingredients
4
- boneless skinless chicken breasts, diced
- 2 cloves
- minced garlic
- salt and
- pepper, to season
- 2 tbsp
- canola or peanut oil
- 1/2 tsp
- Chinese five spice powder
- 2 tbsp
- honey
- 1 to 2 tbsp
- sriracha sauce (or to taste)
- 3 tbsp
- rice wine vinegar
- 1 tbsp
- light soy sauce
- 1 tsp
- toasted sesame oil
- 1 tbsp
- corn starch
- 1/4 cup
- water
- 3/4 cup
- orange juice
- 1/2 cups
- steamed broccoli florets (steam for only 3-4 minutes)
- 1 cup
- water chestnuts, sliced
- 1
- sweet bell pepper, diced large (red, yellow or orange)
- 1 stalk
- sliced celery
- 2 tbsp
- ground, toasted almonds or cashews to garnish (optional)
Cooking Directions
Prepare all ingredients before you start and have them at the ready beside the stove for quick, easy access.
Heat a wok over high heat for several minutes. Add the canola or peanut oil.
Season the diced chicken with salt and pepper. Add to the wok along with the minced garlic.
Quickly stir fry until the chicken is lightly browned, about 4 minutes.
Add the water chestnuts, diced pepper, celery. Stir fry for another 2-3 minutes.
Add the orange juice, sriracha sauce, honey, rice wine vinegar, soy sauce, and sesame oil.
Bring to a boil for one minute. Add the steamed broccoli.
Dissolve the corn starch in the water and add to the simmering sauce in the wok, stirring constantly. Simmer one minute and remove from the heat.
Serve over Chinese noodles. Garnish with toasted ground almonds or cashews if desired.