Sweet-Spicy Chicken and Vegetable Stir Fry
So yeah I have quite a few stir fries in my repertoire of recipes. This is why I like them so much. They are a complete meal: starch, protein, veggies. Substitutions for aforementioned ingredients are endless. You can prep them ahead of time and then the whole thing comes together in a matter of minutes (a little exaggeration here but hey, what the heck). My husband loves them.
Ok, so this is a really excellent stir fry from Cooking Light. I have tweaked it ever so slightly but have included a link to the original recipe so you can see the difference and make your own decision. This stir fry could also pass as a vegetarian meal: substitute the chicken with tofu OR just put in more vegetables.
Sweet Spicy Chicken and Vegetable Stir Fry (Cooking Light September 2012)
4-1/2 tablespoons dark brown sugar
2-1/4 tablespoons lower sodium soy sauce
1-1/2 tablespoon fish sauce
1-1/2 tablespoons rice vinegar
1-1/2 teaspoons chili garlic sauce
1-1/2 teaspoons dark sesame oil
1 tablespoon cornstarch
1 pound chicken tenders, cut into 1 inch pieces
10 ounces sugar snap peas
1 red bell pepper, thinly sliced
1/2 medium red onion, thinly sliced
1/4 cup sliced green onions (optional)
1/4 cup unsalted dry roasted peanuts (optional)
Combine the first 7 ingredients in a medium bowl, brown sugar through cornstarch, and mix thoroughly with a whisk. Set aside.
Heat a large non stick wok or large non stick skillet over medium high heat. Add about 1 tablespoon of vegetable oil to pan and heat up for about a minute. Add chicken and cook for about 4 minutes until chicken is done and slightly brown. Remove from pan and set aside.
Add another 1 tablespoon of vegetable oil to pan and add peas, pepper and red onion. Stir together for a few seconds. Add about 4 tablespoons of water and cover, steam cooking for about 1 minute until vegetables are crisp tender. Stir in chicken. Then add sauce stirring for 1 minute until sauce thickens and chicken is heated through. Remove from heat and sprinkle with optional green onions and dry roasted peanuts. Serve over rice.
mise en place:
cook chicken and set aside:
stir fry/steam vegetables:
with garnish or without: