HONEY AND SRIRACHA-MARINATED CHICKEN BREASTS STIR-FRY

COLLABO SAUTE POULET MIEL ET SRIRACHA

In collaboration with
Sylvie Isabelle, De tout et de rien. Juste pour le plaisir.

* 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.

2-4 Portions
30 min Prepping
20 min Cooking
Recipe Easy

Ingredients

MARINADE

  • ¼ cup (60 ml) olive oil
  • 2 tbsp. (30 ml) sriracha sauce*
  • ¼ cup (60 ml) honey*
  • 1 French shallot, finely chopped
  • ¼ cup (60 ml) cilantro, chopped
  • 1 clove garlic, chopped
  • 2 tbsp. (30 ml) lemon juice

STIR-FRY

  • 2 tbsp. (30 ml) peanut oil**
  • 1 onion, chopped
  • 1 cup (250 ml) snow peas, trimmed
  • 2 large carrots, julienned
  • 1 red pepper, sliced into strips

TO SERVE

  • As-is or on jasmine rice, vermicelli or Asian noodles

TOPPINGS, TO TASTE

  • Cilantro, chopped
  • Green onions, chopped
  • Sesame seeds
  • Cashews or peanuts

Directions

Click the steps to erase them.

Marinade

  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.

Stir-fry

  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.

Serving

  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.