Slow Cooker Honey Sriracha Chicken Stir Fry
Prep time: 
Cook time: 
Total time: 
Serves: serves 6-8
A delicious 'stir fry' recipe that comes together really easily in the slow cooker. The honey sriracha sauce is my new favorite and the Blue Diamond Sriracha Almonds add the best spicy little crunch.
  • 1 tablespoon vegetable oil
  • 1½ - 2 pounds boneless skinless chicken breast, cut into 1½" pieces
  • 3 tablespoons cornstarch
  • ½ cup honey
  • ½ cup low sodium soy sauce
  • 1 tablespoon sriracha chili sauce
  • 3 cloves garlic, minced
  • 1 teaspoon sesame oil
  • ½ teaspoon onion powder
  • 2 heads of broccoli, stems removed
  • 1 cup red bell pepper, seeded and coarsely chopped
  • 2 medium carrots, peeled and chopped
  • ½ cup sugar snap peas
  • ½ cup Blue Diamond Sriracha Almonds
  1. Heat the vegetable oil in a large skillet. Toss the chicken with the cornstarch and evenly coat. Add the chicken to the skillet and brown it. You're not trying to cook it through; you just want a little color.
  2. Add the chicken to your slow cooker.
  3. Whisk together the honey, soy sauce, sriracha, garlic, sesame oil, and onion powder. Pour it over the chicken and stir to coat all evenly. Cover and cook on high for 2 hours or low for 4-6 (see note).
  4. When you have 45 minutes of [high] cook time left add the vegetables. If you like your almonds a little more tender you can add them now, too. If you are cooking on low I'd add the vegetables with about 1½ hours to go.
  5. Before serving, stir everything to coat with the sauce. Serve over rice or quinoa, or just as-is!
  6. I like to add more sriracha almonds and sriracha sauce over the top.
1. If you cook on low you might want to stir halfway through the cook time, especially if you are cooking for 6 hours.
Recipe by Sugar Dish Me at