Sweet-and-Spicy Chicken Stir-Fry Recipe Print Page | MyRecipes.com

By dedmund

Ingredients

• 1 small head cauliflower, cored, cut into small florets
• 2 tablespoons honey
• 2 tablespoons hot sauce such as sriracha
• 1/4 cup low-sodium chicken broth
• 1 teaspoon cornstarch
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons vegetable oil
• 1 pound boneless, skinless chicken breasts or thighs, cut into strips
• 2 cloves garlic, finely chopped
• 1 tablespoon finely chopped fresh ginger
• 3 scallions, white and pale green parts finely chopped, dark green parts sliced
• 2 cups cooked rice, optional

Details

Servings 1
Adapted from myrecipes.com

Preparation

Step 1

1. Place cauliflower in a dish, sprinkle with 2 Tbsp. water and microwave on high until tender, 3 to 4 minutes. In a small bowl, whisk together honey, hot sauce, broth, cornstarch, 2 Tbsp. soy sauce and 2 Tbsp. rice vinegar.

2. In a large skillet or wok, warm 2 Tbsp. oil over high heat. In a bowl, toss chicken with remaining 1 Tbsp. soy sauce and 1 Tbsp. rice vinegar. Stir-fry until chicken is no longer pink. Transfer to a clean bowl.

3. Add remaining 1 Tbsp. oil to skillet. Stir-fry garlic, ginger and white and pale green parts of scallions until fragrant, about 30 seconds. Return chicken to skillet with cauliflower and sauce. Cook, stirring, until sauce thickens, 2 to 3 minutes. Sprinkle dark green scallion bits on top. Serve on rice, if desired.

Nutritional Information

Amount per serving

Calories:

295

Fat:

14g

Saturated fat:

2g

Protein:

27g

Carbohydrate:

18g

Fiber:

2g

Cholesterol:

80mg

Sodium:

1109mg

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