Honey Siracha Stir Fry
This sweet and spicy dish is great if you're craving yourself some takeout. When I made it tonight the response I got was, "I like this even better than the Pad Thai takeout we get!" And that's saying something, because there's a Pad Thai request practically weekly in this house.
The recipe only took about 15 minutes since I cooked the chicken in the crock pot earlier in the day- totally recommend this cooking method for most meat dishes! Even very low fat cuts always turn out so tender you can shred them with a fork.
8 oz chicken breast
2 cups brussels sprouts, shredded
1 large carrot, shredded
1/2 tablespoon canola oil
2 cloves garlic, minced
2 tsp grated ginger root
2 Tablespoons cup honey
1 Tablespoon water
1/2 Tablespoon red wine vinegar
1/2 tablespoon siracha
1/2 tsp salt
1/2 tablespoon cornstarch
2 tablespoons cilantro or parsley
2 tablespoons cashews
*Recipe adapted from Healthy Seasonal Recipes
Place chicken in a crock pot with salt and pepper. Add water until it reaches the top of the chicken. Slow cook on high for 3-4 hours or low for 7-8 hours.
When the chicken is fully cooked remove it from the pot and shred it using two forks. Create the sauce by mixing honey, water, vinegar, siracha, and salt in a small bowl and set aside. Shred Brussels sprouts and carrot in a food processor.
Mince garlic and let sit 5 minutes. Add garlic, ginger, and canola oil to a medium sized pan and cook over medium heat until aromatic, 2-3 minutes. Add Brussels sprouts and 2 tablespoons of the sauce mixture. Cook until Brussels sprouts are tender, about 5 minutes.
Add cornstarch to sauce mixture. Remove Brussels sprouts from the heat and plate. Add sauce and chicken to the pan on medium heat and stir 1-2 minutes or until sauce thickens.
Top Brussels sprouts with chicken, cashews, and cilantro.