If you always keep a bottle of Sriracha on hand, this quick and easy Sriracha Chicken Stir-Fry will become a weeknight favorite. It’s not overpoweringly spicy — honey and coconut aminos lend a touch of sweetness that balances the heat for a well-rounded sauce.
Sriracha is a chili-based hot sauce made with peppers, vinegar, garlic, sugar, and salt. Its tangy, slightly sweet heat pairs perfectly with savory ingredients. For this stir-fry sauce, garlic, coconut aminos, toasted sesame oil, honey, chicken broth, and rice vinegar combine with Sriracha to create a savory, umami-forward glaze. Use whichever Sriracha brand you prefer.
This stir-fry is a simple way to get a lot of vegetables on the table — white onion, green onions, carrots, and cabbage add color, texture, and nutrition. Serve the finished stir-fry over steamed rice, or choose cauliflower rice for a Whole30-style meal.
Ingredients:
- Garlic cloves, minced
- Coconut aminos
- Toasted sesame oil
- Sriracha
- Honey (omit for Whole30)
- Low-sodium chicken broth
- Rice vinegar
- Boneless, skinless chicken breasts, cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- Baking soda
- Tapioca flour (or cornstarch)
- Avocado oil (or neutral oil)
- White onion
- Green onions, white and green parts separated
- Carrots, thinly shaved or sliced
- Green cabbage, torn into pieces
- Unsalted dry-roasted peanuts (or cashews for Whole30)
step-by-step:
step one: make the sauce
Whisk the sauce ingredients together in a small bowl and set aside so the flavors can meld.
step two: prepare the chicken
In a medium bowl, toss the chicken cubes with salt, pepper, baking soda, and tapioca flour until evenly coated. The baking soda helps the chicken stay tender.
step three: sear the chicken
Heat avocado oil in a large, deep skillet or wok over medium-high heat. Add the chicken in a single layer and cook in batches if needed so pieces aren’t crowded. Sear until golden and cooked through, about 3 minutes per side. Transfer the cooked chicken to a clean plate using a slotted spoon and keep warm.
step four: cook the stir-fry
If the pan looks dry, add a bit more oil. Sauté the white onion, the white parts of the green onions, carrots, and cabbage, stirring until the vegetables are just tender, about 3 minutes.
Pour in the prepared sauce and let it simmer, stirring occasionally, until it reduces slightly, about 2 minutes. Return the chicken to the pan and cook, tossing occasionally, until the sauce thickens and coats the chicken, 3 to 4 more minutes. Stir in the green parts of the green onions and toss once to combine.
step five: serve and garnish
Divide the stir-fry among bowls, serve over rice or cauliflower rice, and top with chopped peanuts or your preferred nut. Enjoy immediately while warm.
Recipe fAQs:
Yes. Omit the honey and peanuts, substitute cashews or omit nuts entirely, and serve over cauliflower rice.
Coconut aminos are a soy-free, gluten-free alternative to soy sauce with a similar savory, slightly sweet, umami flavor.
This Sriracha Chicken Stir-Fry is flavorful, fast to make, and appeals to the whole family. Leave a comment below after you try it!
Sriracha Chicken Stir-Fry
Ingredients
For the Sriracha Sauce:
- 2 garlic cloves, minced
- 1/4 cup coconut aminos
- 1 teaspoon toasted sesame oil
- 1/4 cup sriracha
- 1 tablespoon honey
- 1/4 cup low-sodium chicken broth
- 1 tablespoon rice vinegar
For the Stir Fry:
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon baking soda
- 2 tablespoons tapioca flour
- 2 tablespoons avocado oil, plus more as needed
- 1 cup thinly sliced white onion
- 4 green onions, sliced into 2-inch pieces, white and green parts kept separate
- 1-2 large carrots, thinly shaved into ribbons
- 2 cups green cabbage leaves, torn into 2-inch pieces (about 1/2 head cabbage)
- 1/2 cup roughly chopped unsalted dry roasted peanuts (sub cashews for Whole30 if desired)
Instructions
Make the Sauce:
-
Whisk the sauce ingredients together in a small bowl and set aside.
Make the Stir-Fry:
-
Toss the chicken with salt, pepper, baking soda, and tapioca flour until coated.
-
Heat oil in a large skillet or wok over medium-high heat. Cook the chicken in a single layer, working in batches if necessary, until golden and cooked through, about 3 minutes per side. Transfer to a plate.
-
Add more oil if needed. Sauté the white onion, white parts of the green onion, carrots, and cabbage until slightly tender, about 3 minutes.
-
Pour in the sauce and simmer until slightly reduced, about 2 minutes. Return the chicken and cook until the sauce thickens and coats the chicken, 3 to 4 minutes.
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Stir in the green parts of the green onion. Divide among bowls and top with chopped peanuts before serving.
Nutrition
Nutrition information is an approximation and should be used as a guideline.
Additional Info
Photography and styling by Eat Love Eats.