Spicy Chicken Stir Fry with Asparagus and Cauliflower Recipe

Looking for an easy Spicy Chicken stir fry with asparagus and cauliflower recipe? Learn how to make Spicy Chicken stir fry with asparagus and cauliflower using healthy ingredients.


Submitted by hoofer95062

Makes 4 servings



Spicy Chicken stir fry with asparagus and cauliflower

Recipe Ingredients for Spicy Chicken stir fry with asparagus and cauliflower

1 tbsp Sugar
3 tbsp Water
3 tbsp Soy Sauce
2 tbsp Wine
1 tbsp White Vinegar
1 1/2 tsp Cornstarch
1 1/2 tsp Sesame Oil
3/4 lb Chicken Thigh
1 tbsp Cornstarch
1 tbsp Soy Sauce
2 tsp Canola Oil
1/4 cup chiles
1 1/2 cups Asparagus
1 1/2 cups Cauliflower
1/2 large Onion, Sliced
1/2 tsp Minced Ginger

Recipe Directions for Spicy Chicken stir fry with asparagus and cauliflower

  1. For the Sauce

  2. 1 Tbsp Sugar

  3. 3 Tbsp Water

  4. 3 Tbsp Soy Sauce

  5. 2 Tbsp Dry Sherry (Not Cooking Sherry!)

  6. 1 Tbsp White Vinegar

  7. 1 1/2 tsp Cornstarch

  8. 1 1/2 tsp Sesame Oil

  9. Combine all ingredients in a small bowl and set aside.

  10. For the Stir Fry

  11. 1 lb Boneless Pork (Tenderloin or Boneless Loin Chops) Cut into Bite-Sized Cubes

  12. 1 Tbsp Cornstarch

  13. ! Tbsp Soy Sauce

  14. 2-4 tsp Canola Oil

  15. 8 Whole Dried Chili Peppers Cut in Half Crosswise (I had super cayenne from our garden that we had dried. In the Mexican spice section of the grocery store you can get "Chili Japones")

  16. 1 Yellow Bell Pepper, Seeded and Sliced

  17. 1 1/2 Cups Broccoli Florets

  18. 1/2 a Large Onion, Sliced

  19. 1/2 - 3/4 tsp Minced Ginger From a Jar (Fresh if you have it, but I rarely do.)

  20. Combine the pork with 1 Tbsp each cornstarch and soy sauce and set aside.

  21. Heat 2 tsp canola oil in a wok or large non-stick skillet over high heat. Shake the seeds out of the chilis into the hot oil, then add the chilis and cook until blackened, about one minute. Remove with a slotted spoon and set aside. Add more oil if needed, then add the pork to the pan and stir-fry until mostly cooked, about 3 or 4 minutes. Add the vegetables and ginger and cook until they are cooked but still crisp, about 2 minutes more. Re-stir then add in the sauce. Cook and stir until thickened and bubbly, 1 or 2 minutes longer. Remove from heat and add the chilis back in. Serve over hot cooked rice

Categories

Main Dish

Nutrition Facts
Serving Size 254.3g
Amount Per Serving
Calories
266
Calories from Fat
94
% Daily Value*
Total Fat
10.5g
16%
Saturated Fat
2.2g
11%
Trans Fat
0.0g
Cholesterol
76mg
25%
Sodium
1044mg
44%
Potassium
497mg
14%
Total Carbohydrates
13.7g
5%
Dietary Fiber
2.8g
11%
Sugars
6.2g
Protein
27.7g
Vitamin A 9% Vitamin C 41%
Calcium 5% Iron 15%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • High in niacin
  • High in selenium
  • High in vitamin B6
  • High in vitamin C
  •   Bad points
  • High in sodium
  • Contains alcohol
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