Spicy Chicken-Veggie Stir Fry

Stir-fry is probably one of the easiest and most versatile things to make. You can use fresh veggies, frozen veggies, leftover veggies, and whatever kind of meat or tofu you have kicking around. But so often perfectly lovely stir-fries get smothered to death by sticky red bottled sauces full of sugar. This stir-fry does not use any teriyaki sauce or honey garlic sauce. It does, however, use honey and garlic, so the flavour is there, it’s just less sticky. I’ve been making carrot ribbons with a vegetable peeler in a few dishes lately and the texture you can get with it is awesome. The carrots cook up much faster this way. You could also try the carrot ribbons in a salad to mix things up!

As we move into summer, I’m hoping to be doing more no-heat recipes, or recipes using the BBQ, so stay tuned for those. I already have plans for foil-wrapped asparagus, done on the grill, as well as a grilled watermelon salad, so keep checking back!

This recipe makes 4 servings.



  • 1 tsp canola oil
  • 2 large cloves garlic, minced
  • 1 large chicken breast
  • 1 head broccoli (roughly 2-3 cups when chopped, stems and florets together)
  • 2 medium carrots, peeled
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • 1/2 tsp chili powder
  • 1/2 tsp ginger
  • 1/4 tsp cumin
  1. Heat the oil in a large skillet on medium heat. Once it’s heated through, add the garlic and cook until garlic is soft and smells great.
  2. Cut the chicken into small, bite-sized pieces and add to the skillet. Stir as needed to cook thoroughly.
  3. Cut the entire head of broccoli (stem included) into bite-sized pieces. Once the chicken is no longer pink, add the broccoli to the skillet and let cook for 5-10 minutes, or until it is tender. This will depend on how thick the pieces are.
  4. Grate the carrots into ribbons using a vegetable peeler. Add to the skillet and stir to combine veggies and chicken. Let cook for 2-3 minutes.
  5. Add the honey and soy sauce to the skillet and stir to coat everything. Add the chili powder, powdered ginger, and cumin and stir thoroughly again.
  6. Serve with rice or rice noodles!

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