Spicy Chicken Stir-Fry
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
49
Sourness
48
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 tbsps
Canola Oil2 tbsps
Soy Sauce1 tbsp
Sriracha1 cup
Cilantro Leaves (fresh)1 cup
Peanut (chopped)Directions:
1
Sprinkle the chicken with salt and pepper
2
Heat 3 tablespoons of the canola oil in a wok or large skillet over high heat
3
Add the chicken and cook until browned and cooked through, 4 to 5 minutes
4
Remove the chicken to a plate
5
Add the remaining tablespoon canola oil to the wok
6
Add the butternut squash and cook until it starts to caramelize on the edges and becomes slightly tender, 6 to 7 minutes
7
Add the peppers and cook until heated through
8
Add the ginger and cook for another minute
9
Add the edamame, peanut satay sauce, soy sauce, sriracha and lime juice
10
Return the chicken to the wok and cook until everything is heated through, 3 to 4 minutes
11
Transfer to a platter and garnish with the cilantro and peanuts
12
Serve with white rice