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  • BeWellAdmin

Chicken Stir Fry with Veggies and Spicy Sauce

Prep time: 15 minutes

Cook time: 10 minutes

Servings: 4


  • 2 carrots

  • 2 bell peppers

  • 1 package of snap peas

  • 1 lb boneless, skinless chicken breast

  • 2 tbsp oil

  • 10 minute brown rice

  • 1 tsp siracha or hot sauce of choice

  • 2 tbsp soy sauce

  • 2 tbsp rice vinegar or any vinegar

  • 1 tbsp honey or maple syrup

  • 1 clove of minced garlic or 1/8 tsp garlic powder

  • 1 tsp mined ginger or 1/8 tsp ground


  • Wash your hands thoroughly with soap and warm water.

  • Make the sauce by combining all of the sauce ingredients in dish and whisking to mx.

  • Cut the chicken into small cubes or pieces. Smaller pieces will cook quicker.

  • Note: Remember to follow the safe food handling sheet provided!

  • Add two teaspoons of oil to a large pan or wok and heat using high heat for about 30 seconds.

  • Add the chicken to the pan and stir occasionally for 5-7 minutes until the chicken reaches an internal temperature of 74° C or 165° F (approximately 5-7 minutes)

  • Place cooked chicken in a dish.

  • Note: A different dish than what the raw chicken was in!

  • Add another 2 teaspoons of oil to the pan, add your vegetables, cook for 5-7 minutes until tender.

  • Add the sauce to the pan and cook for 1-2 minutes until the sauce starts to thicken and glazes the vegetables.

  • Add the vegetable and sauce mixture to the chicken and stir to coat everything.

  • Cook 10-minute brown rice according to package instructions.

  • Place a scoop of brown rice in a bowl with a scoop of the vegetables and chicken over the top. Enjoy!


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