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Author:

Kevin Curry

Spicy Korean Chicken & Veggie Stir-Fry

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Crank the heat and flavor ALL the way up with my spicy Korean-inspired chicken stir-fry. You’ll never have to worry about #strugglechicken with this recipe since it’s pretty saucy and flavorFUL.  Enjoy with cauliflower rice for a lower carbohydrate meal or some brown rice for a heartier, energy-packed meal.

I got all the ingredients from my local Kroger so the products should be easy to find and are relatively affordable as well!

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Spicy Korean Chicken & Veggie Stir-Fry

Ingredients for 5 servings:

* Optional Substitution Note

STEPS

Step 1

Mix chicken and 1 tablespoon of arrowroot together in a bowl.  Set aside.

Step 2

Mix together the ingredients for the sauce in a separate bowl. Set aside.

Step 3

Set a nonstick skillet on medium-high heat and spray with avocado oil once the skillet is hot.  Toss in the chicken and cook for about 8 minutes until the outside is brown/seared and is no longer pink.

Step 4

Make a hole in the skillet and add the peas.  Cook for 1 to 2 minutes until the outside edges of the peas are seared.

Step 5

Make another hole in the skillet and pour in the spicy sauce. Once the bubbles begin to form, reduce the heat of the skillet and continuously and quickly stir so the sauce does not clump.  It will thicken quickly under the heat so continue to stir to ensure the sauce is smooth and consistent.

Step 6

Toss in the carrots if desired and continue to stir and remove the skillet from the heat to thicken and allow the flavors to meld together.

Step 7

Garnish and enjoy with brown rice, quinoa or even steamed cauliflower rice.

Spicy Korean Chicken & Veggie Stir-Fry

Kevin Curry


Prep 5min
Cook 15min
Total 20min

Category
Calories 214



  1. Mix chicken and 1 tablespoon of arrowroot together in a bowl.  Set aside.

  2. Mix together the ingredients for the sauce in a separate bowl. Set aside.

  3. Set a nonstick skillet on medium-high heat and spray with avocado oil once the skillet is hot.  Toss in the chicken and cook for about 8 minutes until the outside is brown/seared and is no longer pink.

  4. Make a hole in the skillet and add the peas.  Cook for 1 to 2 minutes until the outside edges of the peas are seared.

  5. Make another hole in the skillet and pour in the spicy sauce. Once the bubbles begin to form, reduce the heat of the skillet and continuously and quickly stir so the sauce does not clump.  It will thicken quickly under the heat so continue to stir to ensure the sauce is smooth and consistent.

  6. Toss in the carrots if desired and continue to stir and remove the skillet from the heat to thicken and allow the flavors to meld together.

  7. Garnish and enjoy with brown rice, quinoa or even steamed cauliflower rice.



Nutrition per serving

Calories214cal
Protein32g
Fats2g
Carbs17g
Fiber1g
Sugar13g
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Details

Prep 5min
Cook 15min
Total 20min

Nutrition per serving

Calories214cal
Protein32g
Fats2g
Carbs17g
Fiber1g
Sugar13g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!