Description
Spicy Chicken Vegetable Stir Fry is a fabulous way to eat healthy, light, and low carb. You control the spice level, and mix in your favorite veggies for this mouthwatering dish
Ingredients
- ¼ cups 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
- 2 Boneless, Skinless Chicken Thighs Diced
- 2 Tablespoons Avocado Oil Or Canola Oil, Divided
- 2 cloves Raw Garlic, Thinly Sliced
- ¼ cups Onion, Sliced
- 1 teaspoon Cornstarch
- ½ cups Green Beans, Sliced Lengthwise In Half
- 1 cup Broccoli Florets
- 10 spears Asparagus, Cut Into 2-inch Slices
- ½ cups Snow Peas, Sliced In Half
Preparation
Combine soy sauce, honey, Sriracha, ground chili and minced garlic in bowl. Add chicken, and marinate in fridge for about 30 minutes. Drain marinade into small saucepan.
Add 1/2 tablespoon oil to wok 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.
Cook marinade over low heat for 10 minutes. Add cornstarch, and stir well, until sauce thickens.
Add 1 tablespoon oil to skillet and turn heat to medium-high. When oil begins to sizzle, add green beans, broccoli and asparagus, and saute for about 5 minutes. Add snow peas, onion and garlic, and saute for another 2–3 minutes. Move all vegetables to sides of skillet.
Add remaining 1/2 tablespoon of oil plus chicken to center of skillet. Saute chicken about 3 minutes per side, until chicken is cooked through. Turn heat to low, add cooked marinade, and combine all ingredients well.
Serve alone, or over rice.
