Chicken Sriracha Stir Fry

Every now and then a recipe comes around at just the right time. You know the kind- it fits what you're craving, you have all the ingredients, and it ends up tasting even better than you expected. This meal was exactly one of those! I had seen this recipe floating around but never really thought to make it. However that all changed the other day when I looked at the ingredients and saw the veggies were the exact same veggies I had left in my crisper. I had a few handfuls of green beans, some carrots, and half a pack of mushrooms. I couldn't believe it-it was the perfect recipe! Best of all it was so delicious. John and I both loved it. I always love Asian food but adding Sriracha to it takes it to the next level. It was subtly spicy and perfectly flavorful.

Source: Slightly adapted from So Tasty So Yummy

Ingredients:
2 boneless chicken breasts, cut into pieces

Marinade for chicken:
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp water
1 tbsp Sriracha

Sauce:
1 tbsp cornstarch
6 tbsp water
1 tbsp Sriracha
1 tbsp soy sauce
1 tbsp fish sauce

Stir Fry:
1/2 cup green beans, chopped
3 carrots, peeled and chopped
1 cup mushrooms, chopped
1/2 bell pepper, chopped
1/4 onion, chopped
2 tbsp cooking oil, divided
1 tsp ground ginger
1 tbsp chopped garlic

Directions:
1- Toss ingredients for marinade in a bowl. Add chicken- allow to marinade 30 minutes or longer.
2- Once ready to cook, combine the sauce ingredients in a small bowl and set aside.
3- In a wok or large skillet add 1 tbsp oil. Add the veggies, garlic, and ginger. Cook 3-5 minutes, until heated through. Remove from the skillet to a plate.
4- Add the other tbsp oil along with the chicken. Cook until cooked through. Add the sauce and turn up the heat, allowing the sauce to thicken. Once thick add the veggies back to the skillet. Serve with hot rice.