Sriracha Chicken Stir Fry 

An easy weeknight dinner packed with flavor, not calories!

This stir fry takes my Sriracha Glazed chicken recipe and turns it into a stir fry that is packed with spice and sure to satisfy your family!


  • 1/4 low sodium soy sauce
  • 2 Tablespoons white vinegar
  • 1-2 Tablespoons Sriracha (adjust according to how much you you’d like)
  • 1 Tablespoon sugar
  • 1 teaspoon ground ginger
  • 2 teaspoons sesame oil
  • 1 lb chicken breasts, cut into small pieces
  • 1 Tablespoon cornstarch
  • 2 cups instant brown rice
  • 2 cups low sodium chicken broth
  • Green onions, for garnish


  1. In a mixing bowl, combine the first six ingredients. Add in chicken and stir well to coat.
  2. Add chicken to a large pan, and cook, stirring occasionally, about 5-7 minutes, or until chicken is cooked fully through.
  3. Meanwhile, boil chicken broth. Add in brown rice and cook over low heat, covered, for about 5 minutes. Remove from heat and allow to sit for 5 minutes before fluffing with fork.
  4. Stir cornstarch into chicken once fully cooked and allow to simmer for 2-3 minutes. This will thicken the sauce.
  5. Serve chicken over top of rice, garnished with green onions and crushed red pepper, if desired.

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