Saturday, January 19, 2013

Sriracha Garlic Chicken Stir-Fry

I know what you're thinking, "Another stir-fry post?"  Bear with me, though, because this one incorporates a few tricks I've learned to keep the meat juicy and tender, plus a spicy kick.  The trick is to add corn starch to the marinade.  I don't understand the science behind it, but some how the corn starch "seals" the meat and keeps it juicy and tender.  And the sriracha adds a spicy kick, which was good since I still had a cold when I made this and needed to clear the sinuses.

Sriracha Garlic Chicken Stir-Fry


2 Tbs low-sodium soy sauce
1 Tbs sriracha sauce
1/2 tsp fresh grated garlic
2 small cloves of garlic, pressed through a garlic press (or minced)
1 Tbs sesame oil 
1/2 Tbs corn starch
Juice from half of a lime

1 large skinless boneless chicken breast, sliced into roughly pinky-sized pieces
1 bell pepper, chopped
1 stalk celery, thinly sliced on a diagonal
2 scallions chopped into 1-2 inch pieces
1 Tbs grapeseed oil

Combine marinade ingredients in a bowl.  Add chicken and toss to coat.  Marinate for about 15-20 minutes. 

In a large skillet, heat oil on medium-high heat.  Add pepper and celery, and cook for a few minutes until they start to soften.  Add marinated chicken breast and cook for about two minutes on each side or until fully cooked.  Add scallions and cook until the scallions are slightly wilted. Finish with a squeeze of fresh lime juice. Serve immediately with rice. 

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