Spicy Chicken Stirfry
Prep time
Cook time
Total time
A healthy stir fry made with vegetables, chicken and topped with a spicy thai sauce served on a bed of brown rice.
Serves: 4 servings
  • 1 tbsp. sesame oil
  • ⅓ cup onion, sliced
  • 1 clove garlic, minced
  • 1 lbs. chicken, breast, skinless, boneless, cut into bite size pieces
  • 6 cups Asian Stir Fry Vegetables (I used Trader Joe's fresh vegetables)
  • 2 cup brown rice, cooked (I used Trader Joe's Organic Brown Rice, frozen already cooked)
  • Sauce:
  • 2 tbsp. soy sauce, low sodium
  • ½ tbsp. chili pepper paste (add more to make spicier)
  • 1 tsp. garlic, minced
  • ½ tbsp. distilled vinegar
  • 1 tbsp. peanut butter
  1. In a large skillet over medium heat add the sesame oil, onion, garlic and chicken. Cook until chicken is no longer pink; about 10 minutes.
  2. While chicken is cooking, make your sauce. In a small bowl, add soy sauce, chili pepper paste, 1 tsp. minced garlic, vinegar and peanut butter; whisk until combined.
  3. Once chicken is cooked through, add 6 cups of Asian Stir-fry vegetables, Cook until tender, about 5 minutes. Add your sauce to the stir fry and mix until everything is coated.
  4. Between four plates, evenly divide the brown rice and chicken and vegetable stir fry.
Calories per serving: 304, Fat: 8, Cholesterol: 65, Sodium: 415, Potassium: 23, Carbs: 27, Fiber: 5, Sugar: 3, Protein: 31
Nutrition Information
Serving size: ¼ of the recipe
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2014/05/09/spicy-chicken-stirfry/