Ingredients
Units
Scale
- 500 g chicken breast fillets
- 3 tablespoons vegetable oil
- 2 tablespoons Sriracha
- 0.5 teaspoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 inch fresh ginger, minced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- Steamed rice
- Tenderstem broccoli
- Dry roasted peanuts
- Lime wedges
- Green onions
Instructions
- Whisk together vegetable oil, Sriracha, cornstarch, soy sauce, honey, minced ginger, minced garlic, and chili powder in a bowl to create the marinade.
- Cut the chicken breast fillets into strips and coat them in the marinade. Cover and marinate in the fridge for at least 30 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade and cook until golden brown and cooked through, about 5-10 minutes.
- Add the reserved marinade to the skillet and simmer until it thickens, about 2 minutes.
- Serve the chicken over a bed of steamed rice, with tenderstem broccoli, chopped peanuts, and sliced green onions, adding lime juice before serving.
Notes
Feel free to swap out chicken for shrimp or tofu. For a low-carb option, consider using cauliflower rice instead of steamed rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main course
- Method: Stovetop
- Cuisine: Korean
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg