Honey Sriracha Chicken

After all the cookies, candy, fudge, appetizers, cheese and crackers, turkey, ham and potatoes, I am ready in this New Year to get my healthy on. And this recipe is just the ticket! This stir fry, loaded with chicken and lots of veggies - just how a stir fry should be, right? - has a special sweet spicy sauce that pulls it all together. You'll probably find yourself making this again and again this winter. At least I hope you do! Something this good and this good for you definitely deserves a regular place in the meal rotation...

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Honey Sriracha Chicken

3 boneless skinless chicken thighs, cut into small pieces, about 1 lb
3 Tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. olive oil
1 Tbsp. sesame oil
1 medium head of broccoli, cut into small florets, about 3 cups
1 onion, chopped
1/2 cup snow peas, cut in half
1 red, yellow or orange bell pepper, chopped (or about 1 1/2 cups chopped mini peppers)
2 cloves garlic, minced
3 Tbsp. honey
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
1 Tbsp. Sriracha
3 tbsp. of water
1 tbsp. cornstarch

Mix the cornstarch, salt and pepper. Sprinkle over the chicken in a mixing bowl and toss to coat the pieces. Set aside. In a small bowl or measuring cup, stir together the honey, soy sauce, vinegar and sriracha. Set aside.

Heat the oils in a large pan over medium high heat. When the oil is hot, add the chicken and saute while stirring for 4-5 minutes until lightly browned. Add the broccoli, onion, peas, red pepper and garlic and cook, stirring or tossing constantly for another 3-4 minutes, until the vegetable colors brighten and then are barely softened.

Pour the honey/soy sauce mixture over the skillet. Toss well to coat. Mix the water and cornstarch and quickly add it to the skillet, stirring constantly as the sauce thickens. Serve over rice or noodles. Makes 4-5 servings.

Recipe Source: Adapted from Debbi Does Dinner Healthy