Ingredients for Spicy Chicken Breast Roast With Stir Fried Vegetables
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon honey
- 1 teaspoon sesame seeds
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 teaspoon curry powder
- 1/2 teaspoon garam masala
- 1 teaspoon lemon juice
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 cup carrots, julienned
- 1 cup snow peas
- 1 cup asparagus spears, cut into 1 inch pieces
- 1 small onion, thinly sliced
- 1 cup fresh bean sprouts
- 1 clove garlic, sliced
- 2 tablespoons peanut oil
- 2 tablespoons dry sherry
- 1/4 cup water
- 1 teaspoon instant chicken bouillon granules
- 1 teaspoon sugar
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- chopped green onions
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How to Make Spicy Chicken Breast Roast With Stir Fried Vegetables
- Preheat oven to 400°F (200°C).
- Season chicken breasts (or whole chicken) generously with 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper.
- Place chicken in a baking dish and roast for 25-30 minutes for breasts, or 60-75 minutes for a whole chicken, or until internal temperature reaches 165°F (74°C).
- While chicken roasts, prepare the stir-fried vegetables (see recipe below).
- Once chicken is cooked, let it rest for 5 minutes before slicing (if using breasts).
- Serve sliced chicken over the stir-fried Asian vegetables. Garnish with chopped green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
71g
Fat
23g
Carbs
10g
