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FITori fave recipe | Ginger Chili Chicken Stir Fry

This recipe is FULL OF FLAVOR!  I’m actually making it AGAIN this week (made it last week).  We doubled the chicken and sauce and it only lasted 2 dinners and 1 lunch for the hubby. So, it went FAST!  I think I’ll triple it…all of it…including the veggies next time b/c we were fighting over the veggies!

Check out this post and the comments section for tips on handling chili peppers!  And check out the recipe below….


  • 2 Tablespoons Olive Oil (divided)
  • 1 Pound boneless, skinless chicken breasts, cut into 1/2 inch squares
  • 2 Tablespoons freshed minced ginger
  • 1 fresh Serrano chili, seeded and sliced into strips
  • 1 medium onion, halved lengthwise and sliced into strips
  • 1 small red bell pepper, seeded and julienned
  • 1 small green bell pepper, seeded and julienned
  • 1 small yellow bell pepper, seeded and julienned
  • 1/4 cup reduced-sodium soy sauce
  • 2 Tablespoons water
  • 2 cloves garlic, minced
  • 2 teaspoon cornstarch (I used 3 tsp whole wheat flour)
  • 1 teaspoon sugar
  • get brown rice!


  • Heat 1 Tbsp oil in a wok or large skillet over medium high heat.
  • Add chicken and stir fry until almost cooked through.
  • Remove chicken to a plate; cover to keep warm.
  • Heat remaining oil in wok.
  • Add ginger, chili, onion and bell peppers.
  • Stir fry five minutes or until peppers are crisp tender.
  • Return chicken to wok.
  • Mix sauce ingredients together in a small bowl.
  • Pour into wok and cook until sauce is thick and bubbly about two minutes.
  • Serve over rice

Nutrition Facts (per serving, serves 4)

  • 234 calories  |  27 g protein  |  22.5 g carbs  |  7 g fat  |  2 g fiber  |  4 g sugar  |  608 mg sodium

source:  Muscle & Fitness HERS Magazine | September/October 2007

tori - so yummy I made it again! 🙂

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