6 Week Challenge Dinner Recipe: Chicken Stir Fry

  • 2 skinless, boneless chicken breasts, thinly sliced
  • 1/2 c. of fresh bean sprouts, rinsed
  • 1 green pepper, thinly sliced
  • 1/2 c. broccoli, chooped
  • 2 medium carrots, sliced
  • 1/2 c. onion, thinly sliced
  • 1 clove of garlic, minced
  • 1/4 tsp.  freshly ground pepper
  • 3 Tbsp. of red wine vinegar
  • 1 Tbsp. Frank’s Hot Sauce
  • 3-4 Tbsp. Honey
  • 1 tsp. mustard
  • Cooked brown rice


In a small bowl stir together vinegar, Frank’s Hot Sauce, Honey, mustard, and pepper.  Set aside.  Cut chicken into small strips, cover with minced garlic and sprinkle with pepper.  Cover the bottom of a greaseless pan with 1/4 inch of distilled water.  bring to a boil and place chicken in water over medium-high heat and cook through.  In a separate pan, saute the vegetables in water leaving them crisp, add the cooked chicken and the sauce.  Stir together, cook for 5 minutes.  Serve over brown rice.  Serves 2.

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