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

A quick and delicious Thai chicken stir-fry with a sweet and spicy sauce, perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1 pound boneless, skinless chicken breasts, sliced into bite-sized pieces
  • 2 tablespoons honey
  • 2 tablespoons Sriracha Adjust to your spice preference
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 2 cups mixed vegetables (broccoli, bell peppers, carrots, whatever you’ve got)
  • 2 cloves garlic, minced
  • to taste cooked jasmine rice (for serving)

Method
 

Preparation
  1. In a medium bowl, mix together honey, Sriracha, ginger, and soy sauce.
  2. Toss in the sliced chicken, coating it well. Let it marinate for at least 15 minutes.
Cooking
  1. Heat your vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the marinated chicken to the hot skillet. Cook for about 5-7 minutes, stirring frequently until the chicken is no longer pink.
  3. Toss in the mixed vegetables and garlic. Stir-fry for another 3-5 minutes until the veggies are tender but still crisp.
  4. If desired, add a splash more Sriracha for extra heat, or drizzle with additional honey for sweetness. Cook for another minute to heat it through.
Serving
  1. Serve your Thai Chicken Stir-Fried with Honey, Sriracha, and Ginger over a bed of fluffy jasmine rice.

Notes

Feel free to swap out the chicken for shrimp or tofu. Use leftover vegetables for added flavor. Adjust the Sriracha to your desired spice level.