Ingredients statement: Salt, Pepper, Sugar, Garlic, Vinegar powder, Citric acid, Paprika, Soybean oil, Parsley flakes.
Produced in a facility that processes milk, wheat, soy, eggs, sesame, almonds and coconut.
Size: 9OZ (255g)
Stir Fry Sriracha Chicken (2 servings)
1 chicken breast (8-10 oz), cut into 1/2-inch cubes
2 tbsp sesame oil (or other high heat oil), divided
1 tbsp Rodelle Sriracha Seasoning
1 tbsp soy sauce2 cups frozen stir-fry vegetables, rinsed in cool water, drained
Green onions, optional
In a medium bowl, toss chicken with 1 tablespoon oil, Sriracha Seasoning and soy sauce.
Let marinate for 10 minutes.
Heat ½ tbsp of the oil in a wok or skillet.
Add the marinated chicken and marinade.
Cook on medium-high heat for 5 to 7 minutes, stirring occasionally to cook evenly to 165 degrees Fahrenheit.
Remove to a bowl. In the same skillet, heat the remaining ½ tablespoon of oil.
Sauté the vegetables until heated through.
Add the chicken back to the skillet and heat through while stirring. Serve over rice with additional soy sauce and garnish with sliced green onions.