5 from 4 votes
Spicy Chicken Stir Fry
This chicken stir fry is made with marinated spicy chicken then cooked in a wok with delicious vegetables served over rice
Prep Time
4 hrs
Cook Time
25 mins
Total Time
4 hrs 25 mins
Calories:
615 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
Marinade & Sauce
- 4 tablespoons sesame oil (divided)
- 5 tablespoons tamari divided, or low sodium soy sauce
- 3 tablespoons rice wine (divided)
- 3 cloves garlic (minced, set 1 tbsp aside)
- 2 tablespoons ginger divided, grated
- 2 teaspoons huy fong chili paste divided, or sriracha
- 2 teaspoons togarashi divided
- 2 tablespoons honey (divided)
- 2 teaspoons corn starch
Stir Fry Ingredients
- 1 pound chicken breast thinly sliced into 2 inch pieces, boneless, skinless
- 1 Thai Chili pepper sliced (omit if you don’t like spicy or remove seeds, or fresno chili
- 1/2 cup shiitake mushrooms (sliced1 large carrot, peeled & sliced (about 1/2 cup))
- 1 cup broccoli florets
- 8 oz water chestnuts drained & rinsed, canned
- 8 ounces baby corn (drained & rinsed)
- 6 ounces snow peas
- 1 cup jasmine rice prepared by package instruction
- sesame seeds toasted or black, for garnish
Instructions
- Take your chicken breast and slice it horizontally into small thin slices. In a small bowl, whisk together all the marinate ingredients: 2 tbsp sesame oil, 3 tbsp low sodium soy sauce, 2 tbsp rice wine, 1 tbsp minced garlic, 1 tbsp grated ginger, 1 tsp chili paste, 1 tsp togarashi spice, 1 tbsp honey. Add the sliced chicken into the ziplock bag and pour the marinade on top. Carefully push all the air out of the bag and seal the bag. Massage the marinade into the chicken for a few seconds then store in the refrigerator for 1-4 hours.
- Begin to prepare the jasmine rice according to package instructions. While it cooks, move onto preparing the stir-fry
- In a wok over medium high heat (my stove was on an ‘8’), add the marinated chicken and discard the rest of the marinade. Allow the chicken to fully cook through. When the chicken is done, add the corn starch and stir it around to absorb and thicken the sauce. Carefully remove the chicken/sauce from the wok and set aside in a small bowl.
- Add the 2 tbsp of sesame oil to the wok, the red chili pepper, 1 tbsp grated ginger, and rest of minced garlic. Cook for 30 seconds until fragrant, don’t burn garlic. Add in the carrots, broccoli, and shiitake mushrooms and sauté for 3 minutes. Add in the 2 tbsp soy sauce, 1 tbsp rice wine, 1 tbsp honey, 1 tsp togarashi spice and stir to coat. Allow to cook for an additional 3 minutes, until carrots are tender. Mix in the chicken, snow peas, baby corn, water chestnuts and allow the flavors to meld for about 5 minutes until everything is warmed through. Taste the sauce and adjust seasoning to your liking (can add more togarashi, sriracha, chili paste, etc).
- Serve the stir fry over the jasmine rice and top with toasted sesame seeds or black sesame seeds.
Cup of Yum
Notes
- If you like your stir fry extra spicy you can add some more togarashi spice, or crushed red pepper if that's all you have on hand.
Nutrition Information
Calories
615kcal
(31%)
Carbohydrates
79g
(26%)
Protein
35g
(70%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.01g
(1%)
Cholesterol
73mg
(24%)
Sodium
944mg
(39%)
Potassium
1074mg
(23%)
Fiber
7g
(28%)
Sugar
17g
(34%)
Vitamin A
1125IU
(23%)
Vitamin C
58mg
(64%)
Calcium
69mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 615
% Daily Value*
| Calories | 615kcal | 31% |
| Carbohydrates | 79g | 26% |
| Protein | 35g | 70% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 944mg | 39% |
| Potassium | 1074mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 17g | 34% |
| Vitamin A | 1125IU | 23% |
| Vitamin C | 58mg | 64% |
| Calcium | 69mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.