Fiery Chicken & Vegetable Stir-Fry
Serves: 2–3
Ingredients
- 2 chicken breasts (or 500 g boneless chicken thighs), thinly sliced
- 1 tablespoon vegetable or peanut oil
- 1–2 fresh red chilies, sliced
- 150 g baby corn, halved
- 2 celery stalks, thinly sliced
- 2 cups bean sprouts
- ½ cup roasted unsalted peanuts
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1–2 teaspoons Mad Dog 357 Reaper Sriracha (start with 1 teaspoon—it is very hot)
- 1 teaspoon sugar or honey (optional, to balance the heat)
- Freshly ground black pepper
Instructions
- Mix the soy sauce, sesame oil, Mad Dog 357 Reaper Sriracha, and sugar or honey in a small bowl.
- Heat the oil in a wok or large frying pan over high heat.
- Stir-fry the chicken for 4–5 minutes until browned and cooked through. Remove and set aside.
- Add the garlic and fresh chilies. Stir-fry for about 30 seconds.
- Add the baby corn and celery. Stir-fry for 2–3 minutes until just tender.
- Return the chicken to the pan and pour in the sauce. Toss everything together for 1 minute.
- Add the bean sprouts and peanuts. Stir-fry for another 30–60 seconds to keep the sprouts crisp.
- Taste and add a little more Mad Dog 357 Reaper Sriracha for extra heat. Serve immediately over steamed rice or noodles.
Mad Dog 357 Reaper Sriracha combines a classic garlicky sriracha flavor with the intense heat of Carolina Reaper peppers, so a small amount goes a long way.