Report on Big Daddy’s Chicken Sriracha Stir-Fry Recipe

by Nancy on July 13, 2012

Time to dig in!

It’s a happy, happy day when you find a recipe that’s healthy and tastes REALLY good. My new favorite find is Big Daddy’s Chicken Sriracha Stir-Fry which was featured on Dr. Oz’s TV show last January. Sriracha, is a spicy, hot sauce made from a paste of red chilies, vinegar, sugar and salt. It packs quite a punch. If you don’t like spicy food this recipe is not for you.

One drawback to the recipe, as I discovered when I tried the Dr. Oz 48-hour Cleanse Diet, is the recipes featured on the Dr. Oz website are not clearly written. So, I thought I’d share the recipe with my notes and comments.

Big Daddy’s Chicken Sriracha Stir-Fry from the Dr. Oz show

Note: This recipe calls for serving the stir-fry over brown rice. Brown rice takes at least 50 minutes to cook so prepare accordingly. You could substitute many other quicker cooking grains (farro, lentils, bulgar) or pastas (I like Bionaturae Organic 100% Whole Wheat and Barilla Plus Multigrain pastas.) 

The prep for any stir-fry recipe is time consuming. This recipe calls for blanched broccoli. For efficiency, put the water on to boil before you start prepping the vegetables. I estimate it took me 30-40 minutes to prep the veg and make the sauce plus 10 minutes to cook the stir-fry.


  • 2 chicken breasts, sliced into thin strips (It’s easiest to slice the chicken breasts if they are frozen or partially defrosted.)
  • 1 C. red kidney beans, drained (Why, for heaven’s sake do recipes do this? A regular sized can of beans is 15 ounces which is a little less than 2 cups. Rather than have half a can sitting in my frig where I would forget about it until there is white fuzzy stuff growing over it, I used the whole can.)
  • 2 C. broccoli florets, blanched (To blanch, boil 2 qts of water, toss in the florets for 90 seconds, scoop out the broccoli and pop into an ice water bath, drain and pat dry as soon as broccoli has cooled.)
  • 2 C. sweet potatoes (or yams,) match stick cut (One whole sweet potato will give you 2 cups of match sticks.)
  • 1 C. red bell pepper, thinly sliced (Again, just cut up a whole red pepper, no need to measure out a cup.)

Prep all of the ingredients first. They will look like this:

For good measure I see I've included the bottle of Nature's Miracle Stain and Odor Remover for dogs in the photo.


I love this sauce! It would be good for any type of stir-fry, a spicy meat marinade or evening a dipping sauce.

  • 1/4 C. low-sodium soy sauce
  • 2 T. fresh garlic, minced
  • 2 T. fresh ginger, grated
  • 2 T. sesame oil (I like the toasted oil for depth of flavor.)
  • 2 T. Sriracha (If you like less heat start with 1 teaspoon – 1 tablespoon. You can always drizzle more over your serving.)
  • 2 T. rice wine vinegar
  • 1 T. agave honey (I didn’t have agave honey so I used a locally produced honey instead.)
Here’s what it looks like after cooking:
Another nice thing about this recipe is you could easily switch the protein to tofu, shrimp, scallops, turkey breast or flank steak. If I were using tofu I’d probably double the sauce and marinate the tofu while I prepped the vegetables.
You can find a nutritional breakdown for this recipe here. It doesn’t include the brown rice (a cup of cooked brown long-grain rice has 215 calories.)



{ 1 comment… read it below or add one }

Mary July 15, 2012 at 6:24 am

I love Sriracha! It has found its way into more food than I thought possible.This stir-fry sounds good.

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