Maple-Sriracha Chicken Stir-Fry

  • 2 T. cooking fat - I used peanut oil
  • 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 c. chopped pepper - use multiple colors if possible
  • 1 c. chopped bok choy or other crunchy green
  • 1/4 c. soy sauce
  • 1/4 c. maple syrup
  • 1 T. sriracha sauce
  • 1 c. whole small tomatoes - I used pear tomatoes

Heat the oil in a nonstick skillet over medium-high heat. Add the chicken and stir-fry for 5 minutes to form a golden brown crust on the chicken. Add the pepper and boy choy and stir-fry another 5 minutes or until the vegetables are crisp-tender and the chicken is fully cooked. Turn the heat to low.

Whisk together the soy sauce, maple syrup, and sriracha sauce in a small bowl. Add the whisked sauce to the pan and increase the heat to medium. Stir-fry the mixture until the sauce thickens and bubbles. Add the whole tomatoes and toss to coat with the sauce and warm through. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 40 minutes

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