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Chili-Garlic Stir Fry

Name: Chili-Garlic Stir Fry
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 teaspoons sesame oil, divided; 12 ounces boneless, skinless chicken breast, cubed; 4 large stalks bok choy, chopped (stalk and leaf divided); 8 ounces snow peas; 3 mediums carrots, peeled and chopped; 1 yellow pepper, sliced; 1 orange pepper, sliced; 3 mediums green onions, white and green parts, chopped; Sauce; 3/4 cup low sodium chicken broth; 2 tablespoons cooking sherry; 2 teaspoons cornstarch; 2 tablespoons Sriracha or other chili-garlic sauce; 6 cloves garlic, minced; 1 teaspoon sesame oil; Stir fry; Stir fry

Chili-Garlic Stir Fry is a gluten free and dairy free recipe with 6 servings. One serving contains 147 calories, 15g of protein, and 4g of fat. For $2.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

147 kcal

Calories

15 g

Protein

4 g

Fat

12 g

Carbs

Ingredients

For 6 servings

Kitchen Tools

🔪

Kochmesser

ab €89 · Amazon

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Ninja Foodi Multi-Cooker

ab €200 · Amazon

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Gusseisenpfanne

ab €29 · Amazon

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Instructions

1
I a wok or large skillet, heat 1 teaspoon sesame oil over medium-high heat.
2
Add chicken and saute until cooked through. Set aside and cover.
3
In the same pan, heat 1 teaspoon sesame oil over medium-high heat.
4
Add bok choy stalks (not the leaves), carrots and snow peas and saute until just tender. Set aside and cover.
5
Meanwhile, in a medium bowl, combine broth, sherry, cornstarch and Sriracha.
6
Heat final teaspoon sesame oil over medium high heat and add garlic.
7
Saute until fragrant, 30 seconds to 1 minute.
8
Add sauce and bring to a boil. Stir until it thickens then add chicken, veggies, bok choy leaves and green onion. Stir until all are coated and heated through.