Chicken Dark-meat Stir Fry

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 116.7
  • Total Fat: 3.7 g
  • Cholesterol: 57.3 mg
  • Sodium: 165.9 mg
  • Total Carbs: 6.1 g
  • Dietary Fiber: 1.6 g
  • Protein: 14.8 g

View full nutritional breakdown of Chicken Dark-meat Stir Fry calories by ingredient


A moist, juicy stir fry that is high in protein and veggies ("good" carbs), low in fat and "bad" carbs. A moist, juicy stir fry that is high in protein and veggies ("good" carbs), low in fat and "bad" carbs.
Number of Servings: 16


    Chicken Thighs, trimmed of fat, about 16 without skin or bones
    Onions, raw, 2 cups chopped
    Green Bell Peppers, 2 cups chopped
    Carrots, 2 cups chopped
    Snap peas (pea pods), 1 cup whole
    Green Beans, 1 cup, cut in 1" pieces
    *Bok Choy, raw - a whole head; slice the stems, chop the leaves
    Celery, 2 cups diced
    Sesame Oil, 1 tbsp
    *Celery Salt, 1 tsp (remove)


I use frozen veggies for much of this recipe. They can be purchased pre-cut, reducing cook time. Bok choy and celery are always fresh, and the carrots vary.

This dish is more visually appealing with something red - sun-dried tomato, fresh tomato, red pepper - just enough to add color.


Cut up chicken into 1-inch or smaller pieces, and chop/slice veggies according to your preference

My wok was too small to cook this all at once, so I made two batches.

Heat oil to shimmering in large wok, then add onions and peppers. Cook on high heat until onions are translucent, making sure to move them all over the pan to spread the flavored oil well

Add the garlic and celery salt, along with any additional seasonings you like and mix well for just a minute.

Add chicken a cup or two at a time, constantly stirring and mixing the contents of the wok, browning each batch then pushing it up on the sides of the wok to make room for the next batch of meat.

If you find you have too much liquid in the wok, skim it off and set aside to use in gravy or soup later, or discard.

Add veggies, starting with the slowest cookers/largest pieces. My preference is carrots, bok choy stems, celery, snap peas, green beans, then bok choy tops and spinach (those wilt very quickly) As each component gets to about half-cooked, add the next. I finish with bok choy tops and sometimes a little spinach, as these wilt/cook very quickly.

Serve alone if you are eating low-carb; if not, serve over your favorite rice or noodles.

Serving Size: Makes about 16 servings, freezes well

Number of Servings: 16

Recipe submitted by SparkPeople user MOMMAGINI.