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!
cost per recipe: $5.21
The price is determined by the national average.
cup Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth
tablespoons toasted sesame oil
tablespoon sriracha hot chili sauce
skinless, boneless chicken breast halves (about 10 ounces), cut into thin strips
tablespoon peeled minced ginger root
cloves garlic, minced
cup broccoli florets
cup red bell pepper strips
medium onion, cut in half and sliced (about 1/2 cup)
Stir the broth, honey and cornstarch in a medium bowl until the mixture is smooth. Season the chicken as desired.
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.
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.
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.