Sweet Sriracha CHICKEN Stir Fry Recipe (Healthy/Bodybuilding)

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If you like Sriracha and you like Stir Fry then you’re going to LOVE this Sweet Sriracha Stir Fry recipe. Well rounded, easy to make, and full of flavor!

Here is the recipe:

2 1/2 Pounds (40 Ounces) Chicken Breast
3 Tablespoons Reduced Sodium Soy Sauce
2 Tablespoons Apple Cider Vinegar
1 1/2 Tablespoons Olive Oil
32 Ounces (2 Pounds/908g) Frozen Stir Fry Vegetables
1 Tablespoon (21g) Pure Honey
10 Teaspoons (50g) Sriracha

If using Fresh Vegetables:

Broccoli (2 Cups/around 182g)
Carrots (1 1/2 Cup/around 192g)
Sugar Snap Peas (2 Cups/around 196g)
Onions (1 Cup/around 160g)
Red Peppers (1 Cup/around 149g)
Water Chestnuts (1/2 Cup/around 60g)
Mushrooms (1 Cup/around 96g)

Calories in the WHOLE recipe:

Calories: 1878
Fat: 30g
Saturated Fat: 3g
Sodium: 2306mg
Carbs: 81g
Fiber: 20g
Sugar: 51g
Protein: 321g

Calories per Container (if you make 5):

Calories: 375.6
Fat: 6g
Saturated Fat: .6g
Sodium: 461.2mg
Carbs: 16.2g
Fiber: 4g
Sugar: 10.2g
Protein: 64.2g

Cut your Chicken Breast into 1-1 1/2” slivers. Put your cut Chicken Breast, 2 Tablespoons Soy Sauce, and 2 Tablespoons Apple Cider Vinegar into a bowl. Mix everything around. Let it sit for 10:00-15:00. Take out a large stove top pan, turn a burner on high heat, put in 1 1/2 Tablespoons Olive Oil into your pan, and let your pan heat up. Once your pan heats up, pour your chicken on and cook on high heat for 2:00-3:00 while stirring. After 2:00-3:00 turn your burner down to low medium heat. Add in your Stir Fry Vegetables, mix everything together, and turn your burner back up to high heat. Once your pan heats back up continue cooking your Stir Fry Vegetables for 3:00-4:00 on high heat while occasionally stirring. Reduce heat to low medium. Add in the rest of your ingredients and mix everything together. Cover your pan and let it cook on low medium for 5:00. Enjoy!

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Music by:

Batty McFaddin Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 3.0
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