Chicken and Vegetable Stir-Fry

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"A stir-fry recipe I make quite often. It has a bit of a bite to it which is perfect for me. You can adjust the heat level by increasing or decreasing the sriracha sauce "

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (322.5 g)
  • Calories 183.8
  • Total Fat - 6.2 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 5.9 mg
  • Sodium - 960.5 mg
  • Total Carbohydrate - 26.9 g
  • Dietary Fiber - 6.8 g
  • Sugars - 10.5 g
  • Protein - 7.6 g
  • Calcium - 166.1 mg
  • Iron - 2.3 mg
  • Vitamin C - 28.5 mg
  • Thiamin - 0.2 mg

Step 1

Mix chicken strips with the fish sauce, brown sugar, hot sauce, ginger and corn starch.

Step 2

Bring oil to medium-high heat in a large skillet.

Step 3

Cook chicken for about 5 minutes, until almost cooked

Step 4

Add the vegetables and cook, stirring occasionally until veggies are tender, but still a bit crisp.

Step 5

Serve over cooked bean sprouts or rice.

Tips & Variations


No special items needed.

Related

Gerry

We have been enjoying wonderful stir frys at a great little restaurant in the city, this recipe of yours finally allows me to make one of my favorite choices right here at home. The sauce is just what I was looking for! I didn't have asparagus spears on hand, added in extra mushrooms and carrot strips, which worked well for me. Just now printed extra copies for my recipe drawer and my family cookbook. Love this stir fry and love the sriracha sauce!

review by:
(7 Apr 2013)