Big Daddy’s Chicken Sriracha Stir-Fry



  • 2 (8 oz) chicken breasts, pounded thin and sliced into thin strips
  • 1 cup red kidney beans, drained
  • 2 cups broccoli florets, blanched
  • 2 cups sweet potato, match-stick cut
  • 1 cup red bell peppers, thinly sliced
  • 2 tbsp grapeseed oil
  • 2 tbsp sesame oil
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp fresh garlic, chopped
  • 2 tbsp fresh ginger, chopped
  • 2 tbsp sesame oil
  • 2 tbsp sriracha
  • 2 tbsp rice wine vinegar
  • 1 tbsp agave honey


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!


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