Honey Sriracha Chicken Stirfry

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Vintage Cookery

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3 hours to overnight
20 minutes
Honey Sriracha Chicken Stirfry

Vintage Cookery loves quick flavorful meals. You can marinate your chicken in a ziplock bag, throw it in the freezer, then enjoy this meal anytime you want later! You are the chef of your kitchen, you can add other veggies to your stirfry, make it as spicy as you want, anything!

Have Personal Chef Austin Merath and lovely assistant Amy Merath with Vintage Cookery cater your next get together, party, or dinner! Check us out at CulinaryWizard.flavors.me
~ Chef Austin Merath



1-2 Lbs Chicken Breast, Cut into Cubes

5-6 Cloves of Garlic, Minced

1 Inch Piece of Fresh Ginger, Peeled and Grated

Olive Oil

Splash of Rice Wine Vinegar (or Apple Cider Vinegar)

1 Tsp Sesame Oil

1/2 Tsp Sea Salt


1/4 C Honey

2 Tbsp of Dry Sherry

1 Tbsp of Rice Wine Vinegar

1 Tbsp Sriracha (or to taste)

1-2 Tsp of Sea Salt

Chopped Cilantro

1/2 C Chicken Broth

2 Tsp Corn Starch


1 Sm Head of Cabbage, Chopped

1 White Onion, Sliced

2 Cloves Garlic, Minced


Spring Onions, Sliced


Step 1
Marinate: Combine chicken breast, garlic, ginger, olive oil, sesame oil, vinegar, and salt in a ziplock bag and marinate for at least 2-3 hours, overnight is better. 

Step 2
Sauce: in a bowl, whisk together honey, wine, vinegar, sriracha, salt, and cilantro. This is our yummy sauce for everything. In a separate bowl, mix together broth and cornstarch, this is our thickening agent.

Step 3
Stirfry: Add to a hot wok or preheated large pan some oil and the diced chicken (reserve leftover marinade) and toss chicken to sear and cook for 3-6 minutes. Remove chicken from pan, add more oil to coat bottom of pan and add cabbage, onion, garlic, and reserved marinade. Toss to combine and cook until cabbage is tender. Add the honey sauce and toss to coat, then add the thickening broth and heat stirfry till sauce is bubbling. Its done! plate and garnish with spring onions


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