What I’m Eating – Chicken Srirachi Stir Fry

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!