Chicken Sriracha Stir Fry

I love stir fry, it comes together in minutes and it is usually reasonably healthy. I have been making stir fries since college, but back then I used a trusty bottle of premade stir fry sauce. This recipe is hands down the best stir fry I have ever made. There isn't considerable heat from the Sriracha, but there is just enough spice to make it really pleasant. I came up with this one on my own, which I am pretty proud of. Miss F and C both cleaned their plates...success!  You could do this with any vegetable combination, whatever is in your pantry.  I am going to try it with pork next time I make it.

Chicken Sriracha Stir Fry

2 boneless skinless chicken breasts, cut into bite sized pieces

Marinade for chicken:
1 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon water
1 teaspoon Sriracha

1 tablespoon cornstarch
6 tablespoons water
1 tablespoon Sriracha sauce
1 tablespoon soy sauce
2 tablespoons oyster sauce

½ cup green beans, chopped
3 carrots, peeled and sliced
1 cup mushrooms, sliced
¼ onion, chopped
2 tablespoons cooking oil
2 slices ginger, shredded
1 tablespoon chopped garlic

Transfer chicken to a mixing bowl. Add marinade ingredients and toss to coat thoroughly. Let stand for 30 minutes or longer. In a separate bowl, mix cornstarch, water, Sriracha, soy sauce and oyster sauce in a small bowl.
In a wok heat 1 tablespoon oil over high heat, add vegetables. Stir-fry for 2 to 3 minutes. Remove to a plate. Wipe wok with paper towels. Heat the remaining tablespoon oil in the wok. When hot, add ginger and garlic; after a few seconds, add chicken mixture. Stir-fry for 2 to 4 minutes. Pour in the sauce. Stir until thickened. Return vegetables to the wok. Serve over rice.

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