Chili-Garlic Stir Fry
I love the combination of heat, garlic and the crunch of just-tender veggies. You'll love he calorie count. A heaping one-cup serving of this stir-fry is only 153 calories with 3 grams of fat and 3 of fiber.
Total Steps
4
Ingredients
14
Tools Needed
3
Ingredients
- 2 teaspoons sesame oil
- 12 ounces boneless, skinless chicken breast, cubed
- 4 large stalks bok choy, chopped (stalk and leaf divided)
- 8 ounces snow peas
- 3 medium carrots, peeled and chopped
- 1 yellow pepper, sliced
- 1 orange pepper, sliced
- 3 medium green onions, white and green parts, chopped
- 3/4 cup low sodium chicken broth
- 2 tablespoons cooking sherry
- 2 teaspoons cornstarch
- 2 tablespoons Sriracha or other chili-garlic sauce(optional)
- 6 cloves garlic, minced
- 1 teaspoon sesame oil
Instructions
Step 1
In a wok or large skillet, heat 1 teaspoon sesame oil over medium-high heat. Add chicken and saute until cooked through. Set aside and cover.
Step 2
In the same pan, heat 1 teaspoon sesame oil over medium-high heat. Add bok choy stalks (not the leaves), carrots and snow peas and saute until just tender. Set aside and cover.
Step 3
Meanwhile, in a medium bowl, combine broth, sherry, cornstarch and Sriracha.
Step 4
Heat final teaspoon sesame oil over medium-high heat and add garlic. Saute until fragrant, 30 seconds to 1 minute. 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.