HONEY AND SRIRACHA-MARINATED CHICKEN BREASTS STIR-FRY
In collaboration with
Sylvie Isabelle, De tout et de rien. Juste pour le plaisir.
* For a spicier marinade, increase the amount of sriracha sauce. For a sweeter marinade, increase the amount of honey.
** In case of allergies, replace the peanut oil with vegetable oil or olive oil to taste.
2-4
Portions
30 min
Prepping
20 min
Cooking
Recipe
Easy
Ingredients
- 2 Exceldor chicken breasts, cut into small pieces
MARINADE
- ¼ cup (60 ml) olive oil
- 2 tbsp. (30 ml) sriracha sauce*
- ¼ cup (60 ml) honey*
- 1 French shallot, finely chopped
- ¼ cup (60 ml) cilantro, chopped
- 1 clove garlic, chopped
- 2 tbsp. (30 ml) lemon juice
STIR-FRY
- 2 tbsp. (30 ml) peanut oil**
- 1 onion, chopped
- 1 cup (250 ml) snow peas, trimmed
- 2 large carrots, julienned
- 1 red pepper, sliced into strips
TO SERVE
- As-is or on jasmine rice, vermicelli or Asian noodles
TOPPINGS, TO TASTE
- Cilantro, chopped
- Green onions, chopped
- Sesame seeds
- Cashews or peanuts
Directions
Click the steps to erase them.
Marinade
- Combine all the ingredients in a large resealable plastic bag.
- Add the chicken pieces into the bag, seal and shake well to coat the chicken.
- Marinate in the refrigerator for 4 to 6 hours.
Stir-fry
- In a large wok, heat the peanut oil over high heat.
- Drain the chicken, discard the marinade remaining in the plastic bag and sauté the chicken in the wok for 6–7 minutes, on all sides.
- Add the onion, continue sautéing for 4–5 minutes.
- Add the snow peas and sauté for 5 minutes. Add the carrots and bell pepper and sauté for 2 minutes.
Serving
- Serve the stir-fry as is or on jasmine rice, vermicelli or Asian noodles.
- Garnish to taste with cilantro or chopped green onions, sesame seeds and cashews or peanuts.