Spicy Chicken Vegetable Stir Fry - Karyl's Kulinary Krusade
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5 from 9 votes

Spicy Chicken Vegetable Stir Fry

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
Prep Time10 mins
Cook Time20 mins
Marinate30 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: Chicken Stir Fry, Chicken Vegetable Stir Fry, Spicy Chicken Stir Fry
Servings: 2
Calories: 398kcal
Author: Karyl

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

Instructions

  • 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
  • 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. Watch carefully, so garlic does not burn. Remove garlic and set aside. Add onions, and saute about 5 minutes, until golden. Remove onions and add to garlic.
  • 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. 
  • 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
  • Add chicken to center of wok or skillet. Saute chicken about 4 minutes per side, until chicken is cooked through. 
  • WHILE CHICKEN COOKS: cook marinade over low heat for 5-10 minutes. Add cornstarch to cooked marinade, and whisk to thicken
  • 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

Cook marinade for 5-10 minutes before adding to stir-fry
I use a wok, but a skillet works just as well
If you don't have Ground Chili with Fried Garlic, a great alternative is Sambal Chili Paste. You can find it in most grocery stores, in the Asian food aisle
Mix it up, and use your favorite vegetables

Nutrition

Calories: 398kcal | Carbohydrates: 31g | Protein: 32g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 134mg | Sodium: 1314mg | Potassium: 684mg | Fiber: 3g | Sugar: 21g | Vitamin A: 16.2% | Vitamin C: 78.8% | Calcium: 7.1% | Iron: 16.7%