Friends of ours from Florida moved up here to Ohio the summer before last. (Their going away party then was actually one of my first blog posts – my blueberry bars! It’s still my most popular recipe.) Well, they’re now leaving us again.
I’m really bummed about their move this time because they have a beautiful baby boy who is only one day older than my little man. I was hoping to have more than only a few months worth of play dates with these two. I loved having someone I could easily relate to locally as well. But, that’s what phones are for!
We had them over for dinner before they left and they happily experimented a new Stir Fry Day Friday recipe with us. I suggested a couple recipes and this one won the vote. It was a huge it! She took the recipe home with her (of course, she can also catch it here!).
I promise you this stir fry has much more flavor than it looks. I was so bummed when I realized how bland this dish appeared to be. My tastebuds happily disagreed with my eyes, and we will be making it again.
The honey balanced the Sriracha very well and this dish wasn’t very spicy. If you want some more heat I suggest adding a little more Sriracha to the sauce or tossing in some red pepper flakes. But this gentle back note of heat is perfect for every palate. You can always put the Sriracha bottle on the table for those wanting more pizzazz.
Since we both have kiddos who are just now starting to experiment with solid foods, I’d like to add the disclaimer that this dish is not one that’s safe for infants. Once they really are eating off our plates forgo the honey and try using maple syrup, agave, or maybe even brown sugar instead.
Honey Sriracha Chicken Stir Fry
- 1/4 C honey
- 1 tbsp white distilled vinegar
- 1 tbsp sherry cooking wine
- 1 tbsp Sriracha
- 1 1/4 tsp salt
- 2 tbsp canola oil
- 1 lb boneless, skinless chicken breast, sliced
- 1 tsp grated ginger
- 3 cloves garlic, minced
- 3/4 head green cabbage, chopped
- 2 tsp cornstarch
- 1/4 C chicken broth
- 3 scallions, chopped
- In a small bowl whisk together the honey, vinegar, sherry, Sriracha, and salt. Set aside.
- Heat oil in a large skillet over medium-high heat. Brown the chicken for 2 minutes on each side. Remove and set aside.
- In the same skillet, stir fry the ginger and garlic for 30 seconds. Add the cabbage and toss to coat. Stir in the sauce from step 1. Cover and cook 2 minutes, until cabbage is wilted.
- In a small bowl, whisk together the cornstarch and chicken broth. Add it to the skillet. Bring to a simmer and return the chicken to the pan. Cook another 3 minutes, or until chicken is fully cooked.
- Garnish with chopped scallions and serve with rice.
*This recipe is adapted from Katie at http://www.healthyseasonalrecipes.com/honey-sriracha-chicken-cashew-stir-fry/*
Welcome to the very first Stir Fry Day Friday! Let me give you a little background as to how Stir Fry Day Friday was born:
We had just gotten back from a fabulous family vacation for Christmas. My in-laws joined us at my parent’s hosue down in SWFL for our son’s first Christmas. I’ll have a separate post in the future about our travel experience, but spoiler alert – my then almost-six-month-old did amazingly! It was fabulous to be in the warmth (I’m talking 80 degree weather) and sunshine. We went for walks and even took a dip in the pool. Not a jacket was to be seen.
But then we had to return to Ohio where the clouds are gray, the wind nippy, and the fridge empty. It was time to create that back-from-vacation grocery list. Normally I’d spend an hour surfing my Pinterest and foodgawker accounts but after a week of being spoiled by the grandparents, my son wasn’t about to be put down for more than ten minutes. While he was momentarily happy playing with his new toys on the floor I plopped down next to him and ate my bowl of cereal. We were conveniently situated next to the bookshelf with my cookbooks. The menu of our first week back actually came from recipes on paper!
I grabbed Tyler Florence’s Real Kitchen. My brother got me this cookbook a few years ago for my birthday. It’s embarrasing to admit that I’d only created one dish from it – but it was incredible. Tyler Florence is joining Anne Burrell this season on Worst Cooks in America. If you’ve never seen this show I highly encourage you to tune into Food Network Sunday nights for some great laughs. I figured now’s as good as any to put his skills to the test. 😉 I settled on his Stir Fried Beef with Tangerines, Green Beans, and Chiles. Planned it for Friday and alas, the idea of Stir Fry Day Friday was born. Tyler’s book has great informational tidbits about the recipes and tips on how best to prepare the dish. I have high hopes for him on this season of Worst Cooks.
This stir fry dish is full of flavor. The Chinese five spice powder has a subtle licorice smell and taste that I was afraid of but it lends itself beautifully to the ginger and balsamic vinegar. I loved having a fresh crunch of green beans and the pop of fried tangerines delectable. I was excited to try these tangerines as Tyler indicated that frying them would take out the bitterness of the rind and make it edible. He was right! I plan on experimenting with more fried citrus soon.
Stir Fried Beef with Tangerines
- 1 tsp Chinese five spice powder
- 3 tbsp cornstarch, divided use
- 1 egg white
- 1/2 tsp sesame oil
- white pepper
- 1 lb thinly sliced beef (Tyler calls for boneless top round, I used a pre sliced beef intended for stir fry from the meat counter)
- 1 tangerine, unpeeled, very thinly sliced
- 2-3 C oil (Tyler calls for peanut, I used vegetable)
- 1″ piece of ginger, grated
- 4 cloves of garlic, minced
- 2 scallions, sliced
- 3/4 lb fresh green beans, cut in 1″ pieces
- 1/4 C chicked stock
- 2 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 tbsp sugar
- 1/4 tsp red pepper flakes, or more to taste
- toasted sesame seeds, for garnish
- Whisk together Chinese five spice powder, 1 tbsp corn starch, egg white, sesame oil, salt, and white pepper. Toss beef in marinade and return to fridge for 30 minutes.
- Heat 3 C oil over high heat in a wok. If you don’t have a wok use only 2 C in a large skillet. Bring oil to 350 degrees F.
- Toss tangerine slices in 1 tbsp corn starch. Carefully add to the hot oil and fry for 4 minutes. It will splatter at first as there is moisture in the tangerines. Remove tangerines to a paper towel lined plate using a slotted spoon.
- Bring oil back to 350 degrees F. Fry the beef in two batches, removing to a paper towel lined plate.
- Remove oil to a glass measuring cup. Return 1/4 C of the oil to the wok/pan. Quickly stir-fry the ginger, garlic, and scallions until fragrant.
- Add the green beans to the pan, seasoning with salt.
- In a small bowl, whisk together the chicken stock with the reamining 1 tbsp corn starch. Add the slurry to the green beans. Tossing to coat. Add in the soy sauce, balsamic vinegar, and sugar. When the sauce is thickened and the green beans al dente add the beef and tangerines. Toss to coat. Add in the red pepper flakes – to taste.
- Garnish with sesame seeds and serve with steamed rice.
*This recipe is adapted from Tyler Florence’s Real Kitchen*