Sriracha Glazed Chicken Stir Fry

• 6 Tablespoons Hoisin Sauce
• 2 Tablespoons Ketchup
• 2- 1/2 teaspoons Sriracha Sauce
• 2 Tablespoons Canola Oil
• 1 whole Onion, Sliced Thin
• 1 pound Chicken Breast, Cubed
• 1- 1/2 Tablespoon Minced Fresh Ginger
• 2 Tablespoons Garlic, Minced
• 1- 1/2 teaspoon Curry Powder
• 2 cups Broccoli Florets
• 2 cups Cauliflower Florets
• 1 can (8oz) Sliced Water Chestnuts, Drained

1. 1.
2. Combine hoisin sauce, ketchup, and sriracha sauce in a small bowl.
3. Set aside.
4. 2.
5. Heat oil in a wok or large skillet over medium-high heat.
6. 3.
7. Add onion, saute 3 minutes or until tender.
8. 4.
9. Add chicken, ginger, garlic, and curry powder.
10. Saute 6 minutes, or until chicken is cooked through.
11. 5.
12. While chicken is cooking, lightly steam broccoli and cauliflower in the microwave, about 3 minutes.
13. 6.
14. Add broccoli and cauliflower and the water chestnuts to chicken and onion mixture.
15. 7.
16. Stir in hoisin mixture; tossing to coat.
17. 8.
18. Serve over rice.

hoisin sauce, ketchup, sriracha sauce, canola oil, onion, chicken, fresh ginger, garlic, curry, broccoli florets, cauliflower, water chestnuts

Taken from tastykitchen.com/recipes/main-courses/sriracha-glazed-chicken-stir-fry/ (may not work)