10/19/2026
🐸🔥🥢 Here's our SAPO BBQ Spicy Chicken Stir-Fry for Two Texans, including the red bell pepper, baby corn, Supreme Rice, green onion tops, and Sriracha!
I've included measured amounts so you can make it again. These are suggested quantities based on our cook.
# SAPO BBQ Spicy Chicken Stir-Fry
# # # Two Texans — Plus Leftovers
**Equipment:** Carbon steel wok and Iwatani 35FW butane stove
**Servings:** 2 generous servings, plus leftovers
**Cooking oil:** Avocado oil
# # Ingredients
# # # Chicken
- 1½ lbs boneless, skinless chicken thighs
- 1–2 tablespoons avocado oil, divided
- Black pepper to taste
- Garlic powder to taste
# # # Vegetables
- 3 cups green cabbage, cut into 1-inch pieces
- 1 red bell pepper, sliced into strips
- 1 medium white onion, sliced into wedges
- 8 oz fresh mushrooms, sliced
- 1 small can baby corn, drained and rinsed
- 2 green onions, green tops chopped
# # # Sauce & Seasoning
- 3–4 tablespoons low-sodium stir-fry sauce
- Sriracha sauce, to taste
- Optional: crushed red pepper flakes for extra heat
# # # Rice
- 1 cup uncooked Supreme Rice
- Water according to package instructions
# # Preparation
1. Slice chicken thighs into thin, bite-sized strips.
2. Pat chicken dry with paper towels to reduce splattering.
3. Wash and cut all vegetables.
4. Drain and rinse baby corn.
5. Divide chicken and vegetables into two batches.
# # Cooking Instructions
# # # Step 1 — Cook the Chicken
1. Place wok on Iwatani butane stove.
2. Start with medium heat.
3. Add a little avocado oil.
4. Add half the chicken carefully.
5. Allow chicken to sear briefly before turning.
6. Stir-fry until browned and cooked through to 165°F.
7. Remove chicken and set aside.
8. Repeat with remaining chicken.
**Tip:** Avoid overheating the wok. The Iwatani burner is extremely powerful!
# # # Step 2 — Stir-Fry Vegetables
1. Add a little avocado oil to the wok.
2. Add onions and red bell peppers.
3. Stir-fry approximately 1 minute.
4. Add mushrooms and cook another minute.
5. Add cabbage and baby corn.
6. Stir-fry another 2–3 minutes.
Vegetables should remain slightly crunchy.
Cook in two batches to avoid overcrowding.
# # # Step 3 — Combine and Sauce
1. Return chicken to the wok with the vegetables, working in batches if needed.
2. Reduce heat.
3. Add low-sodium stir-fry sauce.
4. Toss everything together for 30–60 seconds.
5. Remove from heat.
# # # Step 4 — Prepare Rice
1. Rinse Supreme Rice.
2. Cook according to package directions.
3. Allow rice to rest covered for 10 minutes.
4. Fluff with a fork.
# # # Step 5 — Serve
1. Place cooked rice in a bowl.
2. Spoon spicy chicken stir-fry over rice.
3. Garnish with chopped green onion tops.
4. Drizzle with a little Sriracha.
5. Serve hot!
# # Chef Sapo's Notes
- The Iwatani 35FW delivers tremendous heat. Medium heat works well for starting.
- Pat chicken dry to minimize oil splattering.
- Let chicken sear briefly before moving it to reduce sticking.
- Keep vegetables slightly crunchy.
- Add stir-fry sauce near the end over reduced heat.
- Sriracha adds a delicious spicy, garlicky finish.
- For smaller carbohydrate portions, serve with approximately ½ cup cooked rice.
- Refrigerate leftovers promptly in shallow containers.
**DATS WUT I'M TALKIN BOUT!**
*Another SAPO BBQ Production* 🐸🔥
And there we have it! Our first successful Iwatani wok recipe, ready for the SAPO BBQ collection! 😎
