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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 202.1
  • Total Fat: 8.6 g
  • Cholesterol: 45.8 mg
  • Sodium: 536.0 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 6.5 g
  • Protein: 18.7 g

View full nutritional breakdown of Chicken Vegetable Stir-Fry with Sriracha calories by ingredient
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Chicken Vegetable Stir-Fry with Sriracha

Submitted by: APEACHYTEACH
Chicken Vegetable Stir-Fry with Sriracha

Introduction

Add as much or as little spice to your rendition of a popular Asian dish. Enjoy with brown rice for higher fiber and a lower glycolic index. (Rice calories not included) Add as much or as little spice to your rendition of a popular Asian dish. Enjoy with brown rice for higher fiber and a lower glycolic index. (Rice calories not included)
Number of Servings: 5

Ingredients

    Marinate for 10 minutes:
    Sliced or chunked Chicken Thigh (or breast), bone and skin removed
    1/2 teaspoon sriracha sauce
    1 tablespoon soy sauce
    1 tsp Knorr chicken-tomato boullion

    Wash and Prepare:
    Scallions- 1 inch sections
    Red Peppers- sliced julienne
    Mushrooms- sliced 1/4 in thick
    Broccoli- 1 cup florets
    Asparagus- 2" lengths
    Bean Sprouts- 3 cups washed
    Baby Spinach- 1 cup washed

    Pre-heat in skillet or wok: (you will need a cover)
    Canola Oil, up to 2 tablespoons
    8 garlic cloves, sliced
    Ginger root, 8 thin slices
    white pepper

Tips

Be sure chicken is completely cooked. (Smaller pieces help.) Broccoli and soy beans should still have a firmness to them. Soy beans will release quite a bit of fluid- adding to your savory sauce. Cooked brown rice, at 200 calories a cup, makes a nice compliment to this dish.


Directions

Mix soy sauce and sriracha sauce in a 1.5 qt container. Toss chicken chunks or slices to coat. Sprinkle with boullion. Let set to marinate for 10 minutes.

Wash and prepare vegetables. (about 10 minutes)

Preheat wok to medium with oil and add garlic, ginger, and white pepper to disperse their flavors. Let simmer for 3 - 5 minutes only.

Turn heat to medium high. Add chicken and stir-fry for 5 minutes, or until pieces look almost done. Add mushrooms and scallions and stir fry for 3 minutes. Add broccoli and asparagus and stir fry for 3 minutes. Cover with bean sprouts and spinach. Put lid on and simmer for 3 - 4 minutes at medium heat. Remove the cover and mix all ingredients to disperse flavor. Add more soy or sriracha as needed.

Serving Size: Serves 5 at 1.5 cups each

Number of Servings: 5

Recipe submitted by SparkPeople user APEACHYTEACH.






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