Create a recipe that has 40g grams of protein and 5g of fiber using chicken and vegetables, make it spicy


Here's a recipe for a spicy chicken and vegetable stir fry that contains 40g of protein and 5g of fiber: Spicy Chicken Vegetable Stir Fry Ingredients:
  • 10 ounces boneless, skinless chicken thighs, diced into bite-sized pieces
  • 1 1/2 tablespoons avocado oil or canola oil
  • 2 cloves raw garlic, sliced thinly
  • 1/4 cup yellow onion, sliced
  • 1/2 cup green beans, sliced at an angle into 2-3 pieces
  • 10 spears asparagus (hard ends removed), cut into 2" slices
  • 1 cup broccoli florets
  • 1/2 cup snow peas, sliced in half
  • 1 teaspoon cornstarch
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons raw honey
  • 2 teaspoons Sriracha hot sauce (more or less, to taste)
  • 1 teaspoon ground chili with fried garlic (more or less, to taste)
  • 2 cloves garlic
  1. In a bowl, mix together the marinade ingredients. Add the chicken and marinate for at least 30 minutes.
  2. Heat the oil in a wok or large skillet over high heat. Add the garlic and onion and stir-fry for 30 seconds.
  3. Add the chicken and stir-fry for 2-3 minutes until browned.
  4. Add the green beans, asparagus, broccoli, and snow peas and stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
  5. Mix the cornstarch with 1 tablespoon of water and add it to the wok. Stir-fry for another minute until the sauce thickens.
  6. Serve hot with rice or noodles.
This recipe contains 40g of protein from the chicken and 5g of fiber from the vegetables. The marinade includes Sriracha hot sauce and ground chili with fried garlic to make it spicy.


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