Big Daddy’s Chicken Sriracha Stir-Fry

Big Daddy’s Chicken Sriracha Stir-Fry
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Nutritional Info
  • 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

View full nutritional breakdown of Big Daddy’s Chicken Sriracha Stir-Fry calories by ingredient


Introduction

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. 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.
Number of Servings: 4

Ingredients

    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

Tips

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.


Directions

In large non-stick pan on high heat, add oil and begin to sauté chicken strips until golden brown for 4-6 minutes (do not crowd pan or layer chicken). Remove chicken and place on plate to rest.
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.