Spicy Stir Fry

READY IN: 30minsYIELD: 4 cups

INGREDIENTS

  • 1largechicken breast, cubed small
  • 1smallwhite onion, sliced thin
  • 1⁄2 smallred pepper, diced
  • 3 1⁄4 inches slices fresh ginger, diced
  • 1teaspoon fresh minced garlic
  • 3baby bella mushrooms, diced small
  • 1⁄4 cupfrozen peas
  • 1smallcarrot, diced small
  • SAUCE
  • 1tablespoonstir-fry sauce (Tsang’s Spicy Szechuan Sauce  – very hot, add carefully! Add more if more spicy desired.)
  • 1tablespoonrice vinegar
  • 1 1⁄2 tablespoonssweet chili sauce
  • 1tablespoonsoy sauce

    • NUTRITION INFO

    Serving Size: 1 (153) g

    Servings Per Recipe:4

    Calories: 101.4

    Calories from Fat 33 g 33 %

    Total Fat 3.7 g 5 %

    Saturated Fat 1 g 5 %

    Cholesterol 23.2 mg 7 %

    Sodium 298.7 mg 12 %

    Total Carbohydrate7.5 g 2 %

    Dietary Fiber 2.1 g 8 %

    Sugars 3.8 g 15 %

    Protein 10.2 g 20 %

    DIRECTIONS

  • Cook rice ahead of time.
  • Saute chicken pieces in small amount of olive oil until no longer pink. Remove from pan and set aside.
  • Add sliced onion, red pepper, mushrooms, and carrots to same pan. If desired, add a pat of butter to help them fry up. When soft, add the ginger and garlic. Once that is heated, add the chicken back inches Add the frozen peas and sauce ingredients. Heat through. Serve over rice.
  • NOTES: If you like it saucier, add more sauce in same proportions but be careful of that spicy sauce. It’s really hot and I do like spicy.

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