This easy Asian chicken stir fry has an addicting sriracha sauce and tender "velveted" restaurant style chicken. You'll never want to order take-out again! Read the notes for time-saving tips for this recipe.
To velvet the chicken: Thinly slice the chicken breast and cut slices in half to create pieces about 1.5-2 inches long. In a bowl, toss the chicken with 1 tablespoon baking soda. Set aside for 15 minutes. After 15 minutes, rinse thoroughly in a colander and pat dry.
In a separate bowl, whisk together the chicken broth, honey, sriracha, soy sauce, rice vinegar, and cornstarch to make the stir fry sauce.
Combine the chopped garlic, ginger, snap peas, and scallions in another bowl.
In a large skillet or wok, warm 2 tablespoons canola oil over med-high heat. Add the chicken and a splash or two of the sauce. Stir-fry until chicken is cooked through (no longer pink). Remove the chicken to a plate.
Add 1 more tablespoon of oil to the pan and pour in the snap peas, garlic, ginger, and scallions. Cook for about 3-4 minutes or until snap peas are tender, but still crisp.
Return the chicken to the pan, and add the remaining sauce. Cook and stir until sauce thickens (about 4 minutes). Serve over rice.
Time saving tip: start velveting the chicken with baking soda first (step 1), then prep the rest of the ingredients.Try these other veggies—add them with the snap peas: shredded carrot, thinly sliced bell peppers, thinly sliced zucchini or yellow squash, snow peas, steamed or boiled broccoli, fresh or frozen peas, corn, sliced mushrooms.