Honey Sriracha Chicken Stir Fry with Brussels Sprouts and Mushrooms

If you make this Honey Sriracha Chicken Stir Fry with Brussels Sprouts and Mushrooms, be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don't forget to also tag me on Instagram! (@zafo0d)

THE RECIPE

Honey Sriracha Chicken Stir Fry with Brussels Sprouts and Mushrooms

INGREDIENTS

• 1 cup long grain rice; cauliflower, brown, white, and quinoa all work!

• 1 pound boneless skinless chicken breasts, cut into bite-size pieces

• 1 tablespoon cornstarch

• 1/4 cup honey

• 1/4 cup soy sauce

• 1 teaspoon fish sauce

• 1 teaspoon sesame oil

• 2 teaspoons sriracha

• 1 tablespoon rice wine vinegar

• 4 tablespoons olive oil, divided

• 2 tablespoons minced garlic, divided

• 1 tablespoon minced ginger

• 2 cups brussels sprouts, outer leaves removed and halved

• 2 cups shiitake mushrooms

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 3-4 scallions, chopped

• 2 teaspoons sesame seeds

• 1/4 teaspoon crushed red pepper flakes (optional)

INSTRUCTIONS

1. In a large saucepan over high heat, bring 2 cups of water to a boil. Prepare the rice per the package directions.

2. Season the chicken with salt and pepper and then set aside.

3. In a small bowl, whisk together the honey, soy sauce, fish sauce, sesame oil, sriracha, rice wine vinegar, and remaining 1 tablespoon cornstarch until smooth.

4. In a large wok over medium high heat, heat 2 tablespoons of oil. Add 1 tablespoon minced garlic and the ginger and stir fry 30 seconds. Add the chicken cook on each side until crispy, about 6 minutes. Set aside.

5. Add the remaining 2 tablespoons of oil to the wok with the remaining tablespoon of garlic. Stir fry 30 seconds, then add the brussels sprouts and mushrooms. Season with the salt and pepper. Do not stir for a minute or two, until the edges begin to caramelize, then cook and stir for a couple more minutes, until slightly golden.

6. Return the chicken to the pan and toss, then pour in the sauce. Cook and stir until thickened, about a minute. Serve over rice and garnish with the scallions, sesame seeds, and red pepper flakes, if desired. Serve and enjoy!