Chili Garlic Stir Fry

Chili-Garlic Stir Fry

Chili-Garlic Stir Fry

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   2 Points
Cuisine
  • American
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 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 mediums carrots, peeled and chopped
  • 1 yellow pepper, sliced
  • 1 orange pepper, sliced
  • 3 mediums green onions, white and green parts, chopped
  • Sauce
  • 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
  • Stir fry
Instructions

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.

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