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Asian Stir Fry

Asian Stir Fry

Asian Stir Fry


My favorite go-to stir fry. Easy, flexible healthy and delicious!


  • 12 Oz grilled chicken breast, chopped into bite-sized chunks or 12 Oz shrimp, peeled and de-veined
  • 16 Oz bag of frozen stir fry veggies
  • 1 red or yellow onion, rough chopped
  • 1.5 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1.5 teaspoons fresh ginger, grated
  • 1-2 tablespoons Sriracha (very hot)
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon natural peanut butter
  • 1 tablespoon toasted sesame oil
  • 1/2 cup chicken broth
  • 2 teaspoons corn starch (optional, will thicken the sauce)


  • Heat the vegetable oil in a large skillet or wok over fairly high heat (I put my burner on 8).
  • Add the veggies, onion and chicken (it will splatter, so keep kids and pets away).
  • Cook for about 4-5 minutes, stirring constantly.
  • Add the garlic and ginger during the final minute or two of cooking.
  • Remove all ingredients from the skillet (or push to the side if using a wok).
  • Lower the heat a bit. Combine the last 7 ingredients, stirring constantly until smooth.
  • Taste as you go. Add more Sriracha if you like things hot.
  • Combine chicken and veggies with sauce and cook for about another minute, stirring constantly.


Yield: 2 servings. Try adding some toasted pine nuts or crushed roasted almonds when plating–great! Serve immediately with brown rice or noodles.

Nutrition Facts
Amount Per Serving
Calories 451.5
Total Fat 27.05g
Saturated Fat 2.95g
Monounsaturated Fat 12.3g
Polyunsaturated Fat 6.9g
Trans Fat 0g
Cholesterol 65.75mg
Sodium 1267mg
Potassium mg
Total Carbohydrate 18.2g
Dietary Fiber 4.4g
Sugars 6.7g
Protein 34.55g
* These values were kindly provided by the recipe submitter. John Stone Fitness LLC is not responsible for errors or omissions.

Recipe submitted by John Stone

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