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Spicy Chicken Vegetable Stir Fry

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Spicy Chicken Vegetable Stir Fry is a delicious way to eat healthy, light, and low carb. The bold and spicy marinade does double duty when it’s cooked down and added to the stir-fry at the end. Great on its own, or over rice or quinoa, this dish is perfect for weekly meal prep

THIS POST AND STEP-BY-STEP PHOTOS UPDATED MARCH 18, 2019
finished Spicy Chicken Vegetable Stir Fry in white bowl, with side of white rice in bowl in background

It’s no secret that I’m a 100% dark meat chicken girl.  Dark meat chicken does have more calories, but it also has more iron, zinc, and Vitamins B6 and B12 than white meat.

It’s also no secret that I’m a big fan of starchy carbs, even though those carbs that arent’s so good for you or your waistline. Diets that eliminate or severely restrict carbs don’t work for me. Instead, I incorporate more meals full of protein, vegetables, and healthy carbs.

Chicken Chickpea Salad is one of my favorite low carb meals. When I’m feeling savory I make Roasted Mushroom and Green Bean Farro Salad. And when I want more texture, I make Kale and Quinoa Patties.

A couple of weeks ago I decided to create a stir fry. But not just any boring stir fry…a Spicy Chicken Vegetable Stir Fry

WHY THIS RECIPE WORKS
  • It’s an easy recipe, on the table in about 30 minutes (excluding marinating time)
  • The sauce is spicy, but you can control the level of heat
  • You can easily customize this dish by mixing in your favorite veggies
overhead shot of Spicy Chicken Vegetable Stir Fry in white bowl, with side of white rice in bowl in top right corner
SPICY CHICKEN VEGETABLE STIR FRY MARINADE

The marinade is simple and uses ingredients you probably already have in your pantry. It’s got heat, but you can adjust the levels to your tastes

IMPORTANT: After marinating the chicken, drain the marinade into a small saucepan. Cook the marinade for 5-10 minutes before adding it to the stir-fry.

STEP BY STEP INSTRUCTIONS FOR SPICY CHICKEN VEGETABLE STIR FRY

Combine marinade ingredients in a bowl, whisk to combine, and add the diced chicken. Marinate for 30 minutes in the fridge, and drain marinade into a small saucepan.

process shots: marinade in white bowl on left; marinade with chicken in white bowl on right

Saute sliced garlic in a wok or skillet until just golden brown; remove garlic and set aside. Saute onion until golden brown; remove onions and add to garlic.

Turn up the heat to medium-high. Add asparagus, beans, and broccoli to wok and saute, tossing occasionally so the vegetables don’t burn.

process pictures: cut vegetables on white plate on left; vegetables tossed in wok on right

Return onions and garlic to wok, along with raw snow peas. Toss and saute for a couple of minutes

process pictures: vegetables with onion and garlic added in wok on left; all vegetables tossed together in wok on right

Move vegetables to the side of the wok, creating an open space in the middle. Add chicken and cook for about 4 minutes per side until cooked through. Toss all ingredients together.

Cook marinade in a small saucepan over low heat while chicken cooks. Add cornstarch to thicken the sauce, just before adding to the wok. Add cooked marinade, a little at a time, until you get the consistency you want.

process shots: cooked vegetables and raw chicken in wok on right; cooked chicken and vegetables, all tossed together in wok on right
FREQUENTLY ASKED QUESTIONS

Can I change up the vegetables? Absolutely! This dish is a great way to use up vegetables in your fridge, and you can mix it up with your favorites.

What is a good substitute for ground chili with fried garlic? I have used Sambal Chili Paste, and it is readily available in most grocery stores

What about cross-contamination of the marinade? Cooking the marinade for 5-10 minutes kills any “raw”. You can also make double the marinade, and immediately reserve half to thicken the dish.

What should I serve with Spicy Chicken Vegetable Stir Fry? I eat it with white rice, but you could also serve it with brown rice, quinoa, or enjoy it on its own

finished Spicy Chicken Vegetable Stir Fry in white bowl, with side of white rice in white bowl in the background
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Spicy Chicken Vegetable Stir Fry - Karyl's Kulinary Krusade

Spicy Chicken Vegetable Stir Fry

Yield: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour

Spicy Chicken Vegetable Stir Fry is a delicious way to eat healthy, light, and low carb. The bold and spicy marinade does double duty when it's cooked down and added to the stir-fry at the end. Great on its own, or over rice or quinoa, this dish is perfect for weekly meal prep

Ingredients

  • 10 ounces boneless, skinless chicken thighs, diced into bite-sized pieces
  • 1 1/2 tablespoons avocado oil or canola oil
  • 2 cloves raw garlic, sliced thinly
  • 1/4 cup yellow onion, sliced
  • 1/2 cup green beans, sliced at an angle into 2-3 pieces
  • 10 spears asparagus (hard ends removed), cut into 2" slices
  • 1 cup broccoli florets
  • 1/2 cup snow peas, sliced in half
  • 1 teaspoon cornstarch

MARINADE

  • 1/4 cup low sodium soy sauce
  • 2 tablespoons raw honey
  • 2 teaspoons Sriracha hot sauce (more or less, to taste)
  • 1 teaspoon ground chili with fried garlic (more or less, to taste)
  • 2 cloves garlic, minced

Instructions

  1. Combine marinade ingredients (soy sauce, honey, Sriracha, ground chili with fried garlic, and garlic) in a medium bowl. Add chicken, and marinate in fridge for 30 minutes.  Drain marinade into small saucepan
  2. Add 1/2 tablespoon oil to wok or skillet and heat over medium-low heat. Add sliced garlic and saute about 3 minutes, until golden brown. Remove garlic and set aside.
  3. Add onions to wok, and saute about 5 minutes, until golden. Remove onions and add to garlic.
  4. Add 1 tablespoon oil to wok or skillet, and turn heat to medium-high. When oil begins to sizzle, add green beans, broccoli, and asparagus. Saute for about 5 minutes, tossing occasionally. 
  5. Add snow peas, onion and garlic to wok or skillet, and saute for another 2-3 minutes. Move all vegetables to the side, creating an open space in the middle
  6. Add chicken to center of wok or skillet. Saute chicken about 4 minutes per side, until chicken is cooked through. 
  7. WHILE CHICKEN COOKS: cook marinade over low heat for 5-10 minutes. Add cornstarch to cooked marinade, and whisk to thicken
  8. Turn heat to low, and add cooked marinade a little at a time, tossing well in between. You may not need all of the marinade.

Notes

DO NOT ADD RAW, USED MARINADE TO STIR FRY! Two options:

  • Add marinade to a small saucepan and cook it for 5-10 minutes
  • Make double the marinade, immediately reserve half, and cook that marinade in a small saucepan

Sambal Chili Paste is an alternative to Ground Chili with Fried Garlic. Find it in the Asian foods aisle of the grocery store

Mix it up, and use your favorite vegetables.

  • Cut vegetables approximately the same size so they cook evenly
  • Add more sturdy vegetables first, as they take a little longer to cook
Nutrition Information:
Yield: 2
Amount Per Serving: Calories: 398Saturated Fat: 2gCholesterol: 134mgSodium: 1314mgCarbohydrates: 31gFiber: 3gSugar: 21gProtein: 32g
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Alice

Friday 18th of October 2019

What does "dark meat" mean in this context? (Sorry, English is not my first language)

I'm definitely bookmarking this, I love stir-fries! They're the perfect way to eat the right amount of vegetables, and can be easily made into complete meals by adding rice, potatoes, noodles, couscous, ...

Karyl

Monday 21st of October 2019

No worries, no need to apologize! Dark meat is chicken thighs or drumsticks. White meat is breast and wing. I hope this helps!

Elaine Benoit

Tuesday 26th of March 2019

I love using chicken thighs when I'm cooking. I'm definitely a dark meat fan! Your spicy chicken stir fry looks insanely delicious! I love making homemade ethnic food at home. So much cheaper and we know what goes into it! Your stir fry is on my list to make! Delicious!

Jyothi (Jo)

Sunday 28th of October 2018

You had me at "spicy". I LOOOVE spicy food and this chicken and vegetables stir fry in spicy sauce looks absolutely fantastic. I could eat this all day of the week without complaining. LOL that's my love for spicy food

Karyl

Sunday 4th of November 2018

Haha thank you so much Jo!

Claire | The Simple, Sweet Life

Sunday 18th of February 2018

I love your version of stir fry with dark meat! Can't wait to try it.

Karyl

Monday 19th of February 2018

Thanks Claire! I really appreciate it

Britt @ A Lil' Sweet, Spice, & Advice

Sunday 18th of February 2018

You really had me at spicy chicken! Your marinade sounds super flavorful and I love the mix of vegetables you used. I also love that you used chicken thighs because they are so much juicier than chicken breasts.

Karyl

Monday 19th of February 2018

Thanks Britt! Yes, I am 100% team dark meat :)

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