Because there’s no such thing as too many Sriracha stories or recipes.
2-4 chicken breasts, halved and then sliced ¼ thick
¼ soy sauce
¼ fish sauce
2-3 Tbs lime juice
healthy squirt of Sriracha
Mix the liquid ingredients and marinate the chicken for 30 minutes.
Mix all of the above and set aside. If the sugar isn’t dissolving, you can microwave it for 15 seconds or so.
2 Tbs olive oil
1 Tbs minced garlic
2 cups chopped veggies: bell peppers, mushrooms, snow peas, carrots, broccoli, etc
(Feel free to add more veggies … just increase the cornstarch mixture proportionately.)
Optional: ¼ cup roasted peanuts, chopped cilantro for garnish
In a large skillet or wok, heat the oil over medium-high heat. Stir fry the chicken for 3-4 minutes until it has just started to brown. Add the veggies and continue stir-frying until the chicken is completely cooked, another 6-8 minutes. Check the cornstarch mixture to make sure it’s still thoroughly mixed, and then pour it over the chicken and veggies. Continue stirring until the sauce thickens. Add the drained noodles and gently mix. And that’s it.
More Sriracha recipes here.