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Spicy Chinese Vegetable Stir Fry with Chicken


Spicy Chinese Vegetable Stir Fry with Chicken



1/2 lb bacon cut into 1″ pieces

1 1/2 lbs boneless skinless chicken thighs cut into 1/2″ pieces

1 egg white

1 tablespoon cornstarch or arrowroot powder

2 inch piece fresh ginger cut into tiny matchsticks

1 red bell pepper stemmed and cut into 1″ pieces

1 green bell pepper stemmed and cut into 1″ pieces

1 bunch green onions trimmed and cut into 1 1/2″ pieces

1 very small bunch broccoli about 1 cup small florets

1/2 cup snow peas halved

1/2 cup bean sprouts

1 tablespoon chili paste I used Sambal Oelek

2 tablespoons brown sugar

1/2 cup soy sauce




In a large bowl, whisk together the cornstarch and the egg white. Toss the chicken pieces and the ginger into this mixture and set aside. In a small cup, whisk together the soy sauce, brown sugar and chili paste. Set aside. Place the bell peppers and green onions in a small bowl, set aside. Place the broccoli, snow peas and bean sprouts in another bowl, set aside.


Heat a large skillet or wok at just under high heat. Add the bacon pieces and cook, stirring frequently, until they are crisp and browned, about 5 minutes. Without draining the oil, add the chicken and ginger to the skillet.


Cook, tossing constantly, until browned, about 4-5 minutes. Add the peppers and onions and stir to combine. Toss constantly while they cook until crisp tender, about 4 minutes. Add the snow peas and bean sprouts and stir to combine. Tossing constantly, cook for about 1 more minute until the colors are bright and everything is slightly softened.


Add the soy sauce mixture and stir to combine. Cook about 1-2 minutes, until the sauce thickens slightly and coats the chicken and vegetables. Serve over rice if desired. Enjoy!

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