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Sticky Red Wine Chicken and Veggies Stir Fry

Simple, low-sodium, and big on flavor, this stir fry is better than carryout!

Sticky Red Wine Chicken and Veggies Stir Fry Photo
One Serving: 372 calories, 5.0 grams fat, 3.4 grams saturated fat, 27mg cholesterol, 63.6 grams carbohydrates, 3.1 grams fiber, 20.8 grams sugar, 15.5 grams protein
Yield: Serves 4



  1. Bring a steam pot to boil while you wash and prepare the asparagus, carrots, and peppers. Let these steam about 5 minutes then strain and rinse with ice cold water. Set aside.

  2. Prepare the sauce with red wine, honey, ginger, and cornstarch (soy sauce if you’re using). Whisk together until well combined and set aside.

  3. In a wok, large sauté pan, or Dutch Oven, warm the coconut oil on medium high heat. Add the minced garlic and sauté for about a minute, but not so long that it burns. Add the chicken (which should already be cooked), and then the vegetables. Let this cook for a minute or two before adding the sauce. Finally, add the cooked rice and fold the ingredients together.

  4. Serve immediately with finely chopped green onions and/or sesame seeds sprinkled on top if you like.

Photos by Kacy Meinecke