Chicken Sriracha Stir-Fry

Stir Fry

2 (8 oz) chicken breasts, pounded thin and sliced in thin strips
2 cups broccoli florets, blanched
2 cups sweet potatoes, match-stick cut
1 cup red bell peppers, thinly sliced
2 tbsp macademia nut oil
2 tbsp sesame oil

Sweet and Spicy Sauce

1/4 cup Coconut Aminos
2 tbsp fresh garlic, chopped
2 tbsp fresh ginger, chopped
2 tbsp sesame oil
2 tbsp sriracha
2 tbsp rice wine vinegar


In large non-stick pan on high heat, add oil and begin to sauté chicken strips until golden brown for 4-6 minutes (do not crowd pan or layer chicken). Remove chicken and place on plate to rest.

Add bell peppers, sweet potatoes, and broccoli, and quickly sauté for 3-4 mins. Whisk all sauce ingredients together and add sauce and chicken back to pan (with juices). Toss until coated.

Serve over Cauliflower Rice

Print This Post Print This Post