Spicy Chicken Stir Fry With Sriracha Sauce

30 Minute Meal – Spicy Chicken Stir Fry

Spicy Chicken Stir Fry With Sriracha Sauce. If you’re in a crunch for time, then a stir fry meal is the best way to go. It’s quick, it’s easy, and its yummy – but I got to warn you, this one is SPICY!  So if you’re not too hip on HOT, definitely cut the Sriracha sauce in half.

I first introduced this recipe when the hubs and I were eating wheat and gluten free. So In keeping with the wheat free theme, this stir fry is served over spaghetti squash noodles. If you want a bit of variety, you can also serve the stir fry over faux rice (cauliflower rice), or just be traditional and serve over white rice.

Anywho – try this. I promise you, it won’t disappoint. Cheers 🙂

“It’s like spicy food – sometimes you have to tone it down so more people can enjoy it” ~ Kenneth Edmonds

Chicken Stir Fry with Sriracha Sauce
thank you wheatandglutenfreerecipes for this recipe
makes 2 nice size servings

Ingredients
1 lb Chicken breast, cut into strips
1 Carrot, slivered
1/2 Green Pepper, cut into strips
1 Broccoli crown, cut into florets
1 Scallion, chopped
1 tbls Almond or Coconut flour
1 tbls EVOO or Avocado oil
2 tbls Rice Vinegar
2 tbls Sriracha sauce
4-5 tbls Honey
1½ tsp minced Ginger
4 tbls gluten free Soy Sauce

Directions
Place the almond or coconut flour in a large plastic bag, add the chicken and shake to coat.

Heat the oil in a stir fry pan over high heat. Add chicken and cook until browned on both sides, about 4 minutes. Add the carrots, broccoli, green pepper and scallions and cook until vegetables are crisp/tender and chicken is cooked through.

In a separate bowl, combine rice vinegar, sriracha sauce, honey, ginger and soy sauce, and whisk to combine. Pour sauce over chicken and vegetables and cook until heated through.

Serve over your choice of spaghetti squash/cauliflower rice/white rice. Simply delish.