Recipe: Sweet-Spicy Chicken and Vegetable Stir Fry

Freshly cooked

When I was a kid, I didn't like being in the kitchen and cook. It often felt too hot and mom often said too many cooks would spoil the food. Looking back, I really wasn't much help except as the dishwasher which I happily volunteered to be each time.

Now that I'm a mom, cooking is a necessary skill. Thank goodness for the internet and the many wonderful chefs and cooks out there willing to share their talents, techniques and recipes. On days like today where I need a little help coming up with something different from the usual, finding this simple stir-fry recipe is God sent.



Ingredients

3 tablespoons brown sugar

1 1/2 tablespoons  soy sauce

Ready to roll

1 tablespoon fish sauce

1 tablespoon rice wine

1 tablespoon chili-garlic sauce

1 teaspoon dark sesame oil

3/4 teaspoon cornstarch 

2 tablespoons oil, divided 

1 pound skinless, boneless chicken breast, cut into bite-sized pieces 

8 ounces sugar snap peas – I didn’t have any on hand so opted to omit this.

1 red bell pepper, sliced 

1/2 medium red onion, cut into thin wedges – my picky eaters don’t like onion when they can see it so sliced thin instead

1/4 cup sliced green onions – omitted by choice.

1/4 cup unsalted dry-roasted peanuts 

Preparation

1.     Combine the first 7 ingredients, stirring well; set aside.

2.     Heat a large wok or large heavy skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; stir-fry 4 minutes or until browned and done. Remove chicken from wok.

3.     Add remaining 1 tablespoon oil to wok; swirl to coat. Add all the vegetables; stir-fry 3 minutes or until crisp-tender. Stir in brown sugar mixture; cook 1 minute or until thickened.

4.     Stir in chicken; toss to coat. Sprinkle with peanuts.

It was a hit with the kids. Not  too sweet and not too spicy and it was good to eat over rice or as cabbage rolls. Final result: no  leftovers on anyone's plate or on the platters which is a testament to how much everyone liked it. I will definitely make this again!

I didn't have all the ingredients listed so I used what I had on hand. The original recipe by Ann Taylor Pittman can be found at myrecipe.com for anyone who want's to try it.  Just click  here.