Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breast, sliced thinly
  • 2 tablespoons (30 mL) vegetable oil, divided
  • 1 cup (150 g) bell peppers, sliced (red, yellow, or green)
  • 1 cup (150 g) snap peas, trimmed
  • 1 cup (150 g) broccoli florets
  • 2 green onions, chopped (for garnish)
  • 3 tablespoons (45 mL) soy sauce
  • 2 tablespoons (30 mL) rice vinegar
  • 1 tablespoon (15 mL) honey or agave syrup
  • 1 tablespoon (15 mL) sriracha or another hot sauce (adjust to taste)
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) ginger powder
  • 1 teaspoon (5 g) sesame oil

Instructions:

  1. Slice chicken breast into thin strips. In a bowl, combine chicken with 1 tablespoon of soy sauce and set aside for 10 minutes.
  2. In a mixing bowl, whisk together soy sauce, rice vinegar, honey, sriracha, garlic powder, ginger powder, and sesame oil. Set aside.
  3. Wash and slice bell peppers, trim snap peas, and separate broccoli florets.
  4. Heat 1 tablespoon of vegetable oil in the wok over high heat until shimmering.
  5. Add marinated chicken to the wok and stir-fry until cooked through and golden brown, about 5-7 minutes. Remove chicken from the wok and set aside.
  6. In the same wok, add the remaining tablespoon of oil. Add vegetables and stir-fry for 3-4 minutes or until they are tender but still crisp.
  7. Return the chicken to the wok, pour in the Spicy Tiger Sauce, and toss everything to coat well. Stir-fry for an additional 1-2 minutes until heated through.
  8. Transfer to serving dishes and garnish with chopped green onions.