By Scott Koeneman / Fight theFatFoodie.com
Stir fry is a fantastic weeknight dish. It's quick and easy to make with what you have available, can be wonderfully tasty, and using lots of veggies makes it both filling and nutritious.
For me, I love coming up with different sauces to use with it. In this case, I made a spicy chili and garlic sauce using one of my favorite ingredients, Sriracha Sauce. My recipe comes out plenty hot, so if you don't like a lot of spice, you'll want to reduce the amount you use. 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.
I served it over 1/2 cup of steamed brown rice, but it would go just as well with some whole wheat noodles.
Chili-Garlic Stir Fry
Makes 6 servings
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 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
6 cloves garlic, minced
1 teaspoon sesame oil
I 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.
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.
Meanwhile, in a medium bowl, combine broth, sherry, cornstarch and Sriracha.
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.