- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 363.8
- Total Fat: 15.5 g
- Cholesterol: 65.7 mg
- Sodium: 765.6 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 2.8 g
- Protein: 28.7 g
Big Daddy’s Chicken Sriracha Stir-FrySubmitted by: 60SIXTY
IntroductionAs seen on Dr. Oz. I didn't have the Sriracha. Should be able to order on line. I am not going to buy "grapeseed oil" so used canola. Made a few other changes as noted. This is a healthy fat & healthy carb meal. As seen on Dr. Oz. I didn't have the Sriracha. Should be able to order on line. I am not going to buy "grapeseed oil" so used canola. Made a few other changes as noted. This is a healthy fat & healthy carb meal.
2 (8 oz) chicken breasts, pounded thin and sliced in thin strips
1 cup (or 1 small can) red kidney beans, drained
2 cups broccoli florets, blanched
2 cups sweet potatoes, match-stick cut
1 cup red bell peppers, thinly sliced
2 tbsp canola oil
2 tbsp sesame oil [I omitted - not in the nutrition]
Sweet and Spicy Sauce
1/4 cup low-sodium soy sauce
2 tbsp fresh garlic, chopped
2 tbsp fresh ginger, chopped
2 tbsp sesame oil [I used it here]
2 tbsp sriracha
2 tbsp rice wine vinegar [I used white]
1 tbsp agave honey /*AGAVE (Organic Blue) Sweetener
On TV, the chef said "grated" sweet potato. It was okay, but in the future I will use the julienne blade on my mandoline. I used a little less oil and added some water to keep food from sticking in my wok.
Add bell peppers, sweet potatoes, broccoli and kidney beans, and quickly sauté for 3-4 mins.
Whisk all sauce ingredients together and add sauce and chicken back to pan (with juices). Toss until coated. Pour over prepared brown rice and enjoy!
Serving Size: One-Fourth of total quantity per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user 60SIXTY.