Honey Sriracha Stir-Fry

 

When I'm craving vegetables or when I know they've been lacking in my diet, I immediately think stir-fry.  It is my favorite way to eat veggies.  I like how those little green jems stay crunchy, yet a little tender.

 

I also like my veggies roasted or steamed. 

 

Boiled?  Yuck!

 

It reminds me of how they cooked vegetables back in the day.  On a pot, on the stove, soaked in water, making them lose all their flavor and texture.

 

Anyone else with me on this?



 

I saw a version of this recipe on Pinterest{Are you following me yet?} and knew I had to try it.  I love stir-frys that have both a sweet and spicy flavor.

 

Plus, marinating this chicken overnight is KEY.  Make it a priority to put this marinade together the night before you plan on making, it is what gives this dish its tastiness.

 

Oh, and cook up brown rice to serve this on. 

 

Have you switched to brown rice yet?

 

Honey Sriracha Stir-Fry

{Print this Recipe!}

2-3 good sized boneless, skinless chicken breasts

1 large head of broccoli, cut into stems

cooked brown rice

dash of soy sauce

 

For the marinade:

1 T. honey

1 T. sriracha

1 t. mustard

1 T. water

1 t. brown sugar

 

Cut chicken breasts into bite-sized chunks and place into a large Ziploc bag.  Pour ingredients for marinade over chicken and toss to coat.  Place in the fridge overnight, up to 24 hours.

 

In a wok or very hot skillet, heat 1 T. oil.  Place chicken that has been marinating into hot skillet and cook, about 4-5 minutes.  Then add in broccoli and soy sauce, cover with a lid and let steam, about 3 minutes.  Continue to stir around coating chicken and broccoli in the sauce.  When done, serve over brown rice.



Make this tonight!

Oh wait, tomorrow....it needs to marinate.

So, a few recipes I have coming up for you:

• The Best Cookie Bars.  Ever.
• Lazy Day {Slow Cooker} Meatballs
• 2 Great Healthy Breakfast Alternatives {for when you are on the go!}

Which one of these are you looking forward to the most?