Chicken Sriracha Stir Fry

K and I were expecting company for dinner the other night so I went searching for something easy and delicious. I found Chicken Sriracha Stir Fry from A Taste of Home Cooking. It was easy and delicious. I like a little spice so I kept the recipe the same but K said it was a bit on the hot side for him. Next time I will eliminate the sriracha sauce in the marinade to reduce the heat. Our company didn't show so we were left with plenty for lunch the next day, which I was really happy about.

Chicken Sriracha Stir Fry:

2 boneless skinless chicken breasts, cut into bite sized pieces

Marinade for chicken:
1 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon water
1 teaspoon Sriracha

1 tablespoon cornstarch
6 tablespoons water
1 tablespoon Sriracha sauce
1 tablespoon soy sauce
2 tablespoons oyster sauce

1 cup green beans, chopped
3 carrots, peeled and sliced
1 cup mushrooms, sliced
1/2 large onion, chopped
2 tablespoons cooking oil
2 tablespoons ginger, grated
3 cloves garlic, chopped

Transfer chicken to a plastic food storage bag. Add marinade ingredients and toss to coat thoroughly. Let stand for at least 30 minutes or overnight.

In a separate bowl, mix cornstarch, water, Sriracha, soy sauce and oyster sauce.

In a wok heat 1 tablespoon oil over high heat, add vegetables. Stir-fry for 5 minutes or until the carrots are tender. Remove to a plate.

Wipe wok out with wet paper towels. Heat the remaining 1 tablespoon oil in the wok. When hot, add ginger and garlic; after a few seconds, add chicken mixture. Stir-fry for 2 to 4 minutes until chicken is fully cooked. Pour in the sauce. Stir until thickened. Return vegetables to the wok. Serve over rice.