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A recipe from Sylvie Isabelle De tout et de rien. Juste pour le plaisir.

Honey and sriracha-marinated chicken breasts stir-fry

  • 4 servings
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To serve

Toppings, to taste


Please select at least one ingredient

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  1. Combine all the ingredients in a large resealable plastic bag.
  2. Add the chicken pieces into the bag, seal and shake well to coat the chicken.
  3. Marinate in the refrigerator for 4 to 6 hours.


  1. In a large wok, heat the peanut oil over high heat.
  2. 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.
  3. Add the onion, continue sautéing for 4–5 minutes.
  4. Add the snow peas and sauté for 5 minutes. Add the carrots and bell pepper and sauté for 2 minutes.


  1. Serve the stir-fry as is or on jasmine rice, vermicelli or Asian noodles.
  2. Garnish to taste with cilantro or chopped green onions, sesame seeds and cashews or peanuts.
Chef's tip

* 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.

You can also use

Boneless chicken thighs