Tender strips of chicken and fresh vegetables simmer in a zesty sauce flavored with garlic, ginger and sriracha for a restaurant quality stir-fry that's served over rice noodles. It's full of fresh flavor that will have you making this quick cooking, sassy stir-fry a weekly favorite!
Ingredients
- 1 cup Swanson® Chicken Broth or Natural Goodness Lower Sodium Chicken Broth
- 3 tablespoons honey
- 2 teaspoons cornstarch
- 2 tablespoons toasted sesame oil
- 1 tablespoon sriracha hot chili sauce
- 2 skinless, boneless chicken breast halves (about 10 ounces), cut into thin strips
- 1 tablespoon peeled minced ginger root
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 1/2 cup red bell pepper strips
- 1 medium onion, cut in half and sliced (about 1/2 cup)
Instructions
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Tips
- Serving Suggestion: Serve the chicken mixture over hot cooked rice noodles or rice and top with roasted salted cashews.
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Step 1
Stir the broth, honey and cornstarch in a medium bowl until the mixture is smooth. Season the chicken as desired.
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Step 2
Heat 1 tablespoon sesame oil and the sriracha in a 12-inch nonstick skillet over high heat. Add the chicken and stir-fry until browned and cooked through. Remove the chicken from the skillet.
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Step 3
Heat the remaining sesame oil in the skillet. Add the ginger and garlic and stir-fry for 1 minute. Add the broccoli, pepper and onion. Stir-fry until the vegetables are tender-crisp.
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Step 4
Add the broth mixture to the skillet. Cook and stir for 1 minute or until the mixture boils and thickens. Return the chicken to the skillet and cook until the mixture is hot and bubbling.
