Recipe for Spicy Chicken Stir-Fry

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Ingredients:

  • 1 1/2 tablespoons avocado oil or canola oil
  • 2 cloves raw garlic, sliced thinly
  • 1/4 cup yellow onion, sliced
  • 1/2 cup green beans, sliced at an angle into 2-3 pieces
  • 10 spears asparagus (hard ends removed), cut into 2" slices
  • 1 cup broccoli florets
  • 1/2 cup snow peas, sliced in half
  • 1 teaspoon cornstarch

Instructions:

  1. Combine marinade ingredients (soy sauce, honey, Sriracha, ground chili with fried garlic, and garlic) in a medium bowl. Add chicken, and marinate in fridge for 30 minutes. Drain marinade into small saucepan
  2. Add 1/2 tablespoon oil to wok or skillet and heat over medium-low heat. Add sliced garlic and saute about 3 minutes, until golden brown. Remove garlic and set aside.
  3. Add onions to wok, and saute about 5 minutes, until golden. Remove onions and add to garlic.
  4. Add 1 tablespoon oil to wok or skillet, and turn heat to medium-high. When oil begins to sizzle, add green beans, broccoli, and asparagus. Saute for about 5 minutes, tossing occasionally.
  5. Add snow peas, onion and garlic to wok or skillet, and saute for another 2-3 minutes. Move all vegetables to the side, creating an open space in the middle
  6. Add chicken to center of wok or skillet. Saute chicken about 4 minutes per side, until chicken is cooked through.
  7. WHILE CHICKEN COOKS: cook marinade over low heat for 5-10 minutes. Add cornstarch to cooked marinade, and whisk to thicken
  8. Turn heat to low, and add cooked marinade a little at a time, tossing well in between. You may not need all of the marinade