Spicy Chicken Stir-Fry
This flavorful, low sodium, low carb stir-fry bursts with the perfect balance of spices and colorful vegetables. Tender bites of chicken breast are tossed together with crunchy bell peppers, crisp snap peas, and zesty seasonings, resulting in a high volume, easy-to-make dish that will surely satisfy your taste buds and keep you feeling full!
ingredients
- 8 oz boneless, skinless chicken breast, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon low sodium soy sauce
- 1 tablespoon sriracha sauce
- 1 teaspoon honey
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh cilantro, for garnish (optional)
steps
- 1.
In a small bowl, whisk together the low sodium soy sauce, sriracha sauce, honey, crushed red pepper flakes (if desired), and a pinch of black pepper. Set aside.
- 2.
Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
- 3.
In the same skillet, add minced garlic and ginger. Sauté for 1 minute until fragrant.
- 4.
Add bell peppers and snap peas to the skillet and stir-fry for 3-4 minutes or until the vegetables are slightly tender yet still crisp.
- 5.
Return the cooked chicken to the skillet and pour the sauce mixture over the chicken and vegetables. Stir-fry for an additional 2 minutes, allowing the flavors to meld and the sauce to coat the ingredients evenly.
- 6.
Taste and adjust the seasoning with salt and black pepper if desired.
- 7.
Serve the spicy chicken stir-fry hot, garnished with fresh cilantro if desired.
