Honey Sriracha Chicken with Vegetable Stir Fry
Try our gluten-free, Paleo-friendly, healthy chicken stir fry. Livened up with a delectable sweet and spicy honey-sriracha sauce, it’s a fast and flavorful weeknight dinner that is ready in no time at all.
Nutrition Per Portion
- Calories
431
- Carbs
38.3g
- Fat
17.4g
- Fibre
6.5g
- Protein
32.7g
- Sugar
30.1g
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Sriracha Sauce
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Honey
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Red Cabbage
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Cabbage
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Carrot
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Chicken Breast
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Red Onion
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Spring Onion
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Red Capsicum
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Olive Oil
|
Sriracha Sauce |
Honey |
Red Cabbage |
Cabbage |
Carrot |
Chicken Breast |
|
Red Onion |
Spring Onion |
Red Capsicum |
Olive Oil |
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0.0 min
Shred the cabbages into thin strips.
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1.5 min
Peel and julienne the carrot and red capsicum.
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3.0 min
Peel and slice the onion. Slice the spring onion across a diagonal.
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5.5 min
Slice the chicken into strips.
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7.0 min
Mix together in a bowl, the sriracha sauce and honey.
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8.0 min
Heat the olive oil in a wok (or frying pan), over high heat.
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9.0 min
Add the onion and stir fry for one minute.
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10.0 min
Add the chicken and stir fry until it has changed colour.
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12.5 min
Add the carrot and capsicum and continue to stir fry.
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14.0 min
Add the cabbage and stir fry until the vegetables are tender crisp.
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16.0 min
Toss all of the ingredients together and stir fry.
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16.5 min
Add the sriracha-honey mixture and mix through the stir fry.
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18.0 min
Distribute the stir-fry among serving plates and garnish with the spring onion.
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Ingredients
Sriracha Sauce
Use according to taste
Honey
Red Cabbage
shredded
Cabbage
shredded
Carrot
julienne
Chicken Breast
sliced
Red Onion
sliced
Spring Onion
sliced
Red Capsicum
julienne
Olive Oil
1 tablespoon per person
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