Siracha Chicken Stir Fry

23 Feb

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I have always been a huge fan of Chinese food, even if you are hungry one hour after eating. Home made is the best because you can make sure all the ingredients are healthy, organic, and meet some form of nutritional standards. I hate eating food that was once a healthy concept and has been made into nothing but fat and salt (thank you Panda Express)! Well, when I am hung over that Panda stuff tastes pretty good!

Anyways, here is my ultra spicy siracha chicken stir-fry that is good for you and all my friends love it!


1 lb chicken breast (about 2 breasts)

1 tbsp grape seed oil (canola if you must substitute)

1 tbsp soy sauce

1 ½ tbsp Siracha

¼ cup chicken stock (low sodium)

2 tsp cornstarch

1 onion

3 Portobello mushrooms (stems removed)

5 cloves of garlic

2 tsp fresh ginger root

½ red bell pepper

1 medium head of broccoli

½ red jalapeño pepper

1 baby bok choy

1 cup wild brown rice

1 cup vegetable stock

Black Pepper and Crushed Red Pepper to taste

In a rice cooker combine the wild brown rice and the vegetable stock. Add a tiny bit of grape seed oil if desired. No salt is needed because the vegetable stock gives so much flavor! Mmmm!

While the rice is cooking, chop your onions and portabellas lengthwise. Next peel your garlic’s and finely chop your ginger root.  Slice your chicken breasts into bite size pieces. Cut the rest of your veggies for preparation and easy cooking.

In a wok on medium add your grape seed oil. Let the wok heat for about a minute and then add your onion. Let the onions cook for a good 2-3 minutes till they become translucent. Then add your portabellas garlic and ginger root. I like to use a garlic press, but if you do not have one than simply finely chopping is okay. Toss contents until the portabellas begin to wilt, maybe 3 minutes.  Next add in your soy sauce, chicken stock, and siracha. Stir and add your chicken breast! Now the place smells good!  In a small separate bowl, combine your cornstarch (organic please) with enough water to cover it and then stir until the contents dissolve. Add to the wok. Adding cornstarch thickens the sauce!

Let the chicken cook about 80% through and add your broccoli and bell peppers. Some people like to use Chinese peas too, but that is up to you! Mix around until you see that everything is basically cooked. Now it is time to add the chopped baby bok choy! I like to add the bok choy and then let it sit on top so that the other ingredients can lightly steam it before I toss it in. Bok choy doesn’t need a lot of cook time so about 90 seconds should be enough!

Turn off the flame and serve over the wild brown rice! Don’t forget to bring the siracha to the table! Enjoy!


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