Recipe: Sweet and Spicy Stir Fry

We LOVE this recipe. Ever since I started making it, Ryan asks for it every week. Its great because you can change it up and add whatever veggies you love. Its a little spicy and a little sweet. And so good!

• 1 T brown sugar
• 2 T honey
• ¼ C soy sauce
• 2 t chopped fresh ginger root
• 2 t chopped fresh garlic
• ½ to 1 T Sriracha hot sauce (Spicy! Adding a T makes it pretty hot so if you don't like spicy, cut it to 1/2 T)
• Salt and pepper to taste
• Approx 3 T flour
• 2 skinless, boneless chicken breast halves, cut in bite-sized pieces
• Broccoli
• Snow peas
• Red pepper, cut in bite-sized pieces
• Cashews
• 1-2 T vegetable oil

You have to use Sriracha hot sauce! It has the best flavor. But it's hot so be careful.

Mix together brown sugar, honey, soy sauce, ginger, garlic and Sriracha sauce in a small bowl. Salt and pepper the chicken. In a Ziploc bag, lightly coat chicken with flour. (not too much or it will make the sauce too thick). Heat oil in a large skillet over medium heat. Add chicken and brown on both sides, about 1 minute per side. Pour the sauce over the chicken and add the red pepper. Simmer uncovered until the sauce thickens, about 8-10 minutes. While that simmers, steam broccoli in separate pan. Add peas during the last 5 minutes of cooking. Stir in the broccoli right before serving, otherwise the sauce will make it soggy. Serve on rice and top with cashews.

*I always 1 1/2 the sauce because we love sauce at this house.
*Substitute with any veggies you want.

This is definitely a regular at our house. I hope you like it too!