I love srirachi sauce and am always looking for recipes that use it. I love this one, which is full of power foods as well.
Chicken Srirachi Stir Fry
2 (8 oz) chicken breasts, pounded thin and sliced in thin strips
1 cup (or 1 small can) red kidney beans, drained
2 cups broccoli florets, blanched. 2 cups sweet potatoes, match-stick cut, 1 cup red bell peppers, thinly sliced
2 tbsp grapeseed oil, 2 tbsp sesame oil
Sweet and Spicy Sauce: 1/4 cup low-sodium soy sauce2 , tbsp sriracha
2 tbsp fresh garlic, chopped, 2 tbsp fresh ginger, chopped
2 tbsp sesame oil, 2 tbsp rice wine vinegar
1 tbsp agave honey
Directions: In large non-stick pan on high heat, add oil and begin to sauté chicken strips until golden brown for 4-6 minutes (do not crowd pan or layer chicken). Remove chicken and place on plate to rest.
Add bell peppers, sweet potatoes, broccoli and kidney beans, and quickly sauté for 3-4 mins. Whisk all sauce ingredients together and add sauce and chicken back to pan (with juices). Toss until coated.
Pour over prepared brown rice and enjoy!