Spicy Chinese Vegetable Stir Fry with Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A stir-fry of chicken thighs, bacon, and vegetables in a spicy chili-soy sauce. Quick, savory, and packed with umami from multiple sources, it delivers heat and textural contrast.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1/2 lb bacon (cut into 1" pieces)
- 1 1/2 lbs boneless skinless chicken thighs (cut into 1/2" pieces)
- 1 egg white
- 1 tablespoon cornstarch or arrowroot
- 2 inch piece fresh ginger (cut into tiny matchsticks)
- 1 red bell pepper (stemmed and cut into 1" pieces)
- 1 green bell pepper (stemmed and cut into 1" pieces)
- 1 bunch green onions (trimmed and cut into 1 1/2" pieces)
- 1 very small bunch broccoli (about 1 cup small florets)
- 1/2 cup snow peas (halved)
- 1/2 cup bean sprouts
- 1 tablespoon chili paste (I used Sambal Oelek)
- 2 tablespoons brown sugar
- 1/2 cup soy sauce
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 1906mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 776mg
- Calcium
- 45mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1906MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.