Cooking for a family, while making family time

Spicy Chicken Stir Fry

Spicy Chicken Stir Fry

My love for Asian food is nothing new to you loyal followers. However, making Asian food at home is a whole lot harder than ordering that yummy take out! The easiest dish to start with I find is a stir fry. They are really versatile in what protein you use, what veggies and what sauce. Tonight I took all kinds of short cuts and had this finished in under 30 minutes. This recipe is my usual go-to for a stir fry and even though spicy is in the title I don’t find the spice to be overpowering at all. Another good thing about stir fries is when you have a flavorful enough sauce you can really pack on the veggies. A lot of nutritionist swear by eating the rainbow and this is one colorful dish! A lot of Asian dishes also call for frying or sugar heavy sauces and this has neither (with the exception of the sugar in the peanut butter) so you don’t have to feel guilty about having seconds, or thirds!


2 tablespoons canola oil
1 teaspoon crushed red pepper
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
4 scallions, sliced, white and green parts
1 lb raw chicken sliced
1 cup chicken broth
2 tablespoons soy sauce
1/4 cup creamy peanut butter
2 cups sliced/chopped veggies (I use a variety of carrots, rainbow bell peppers and broccoli)

White or brown rice for serving. Crunchy noodles for topping. Sprinkle of sesame seeds if desired.


Heat oil over medium/medium high heat, sauté garlic, ginger, red pepper flakes and white parts of the scallions, for 2 minutes. Then add in chicken and cook 5 minutes. Pour in chicken broth, peanut butter and soy sauce, bring to a boil. Add in veggies and simmer 8-10 minutes until chicken is cooked through and veggies are tender. Serve hot over steamed rice and top with green parts of scallions, sesame seeds and crunchy noodles. To keep this Keto, serve over cauliflower rice with chopped peanuts instead of regular rice and crunchy noodles.

Here is what the Keto version looks like.

To save some time you can also use cooked chicken, just skip the step with the 5 minutes of cooking the raw chicken. Add the cooked chicken and veggies in at the same time. That’s what I did tonight with the remaining rotisserie chicken I had left. I also used frozen microwave steam rice. My tip for this recipe is to buy this puréed ginger that keeps in your fridge. Fresh ginger is a pain to peel and grate given how hard it is. A lot of puréed herbs don’t really keep flavor well, but the ginger does and is a big time saver! You can find it in the produce section near the fresh herbs, and it’ll keep in the fridge usually for a couple months.


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