This stir fry was simple and delicious, and a good way to get Boyfriend and I to eat a wider variety of vegetables.
A question for readers: I bought a bottle of sweet hot chili sauce months ago for a corn side dish, but have had trouble finding other uses for it. What do you guys use it for?
Sorry for the short supply of pictures. Time was important last night, because I would have eaten Boyfriend if I hadn’t gotten food in me quickly. And I’m grumpy and forget about my camera when I’m hungry.
Start by dicing up your veggies. I used sugar snap peas, red onion, celery, a red bell pepper, bean sprouts, and, because I had it on hand, some broccoli slaw (broccoli, carrots, and red cabbage). Set aside.
Trim the fat off of and dice up your chicken breasts. I did them in about 1/2 inch by 1/2 inch cubes. Combine flour, cornstarch, salt, and pepper in a plastic gallon sized bag. Throw in the chicken breast cubes and toss to coat.
I pan fried the chicken chunks in about 1/4 inch of vegetable oil. While they were cooking, I started sauteing the onions and celery in a bit of olive oil. When the chunks of chicken are golden on each side, remove them and place on a paper towel lined plate.
Add the slaw, sugar snap peas, and bell pepper to the to the celery and onion. Saute until a bit softer. Add the chicken, slaw, bean sprouts, and sauce. Toss and cook until heated through.
While all this was cooking, I made white rice. Put some rice in the bottom of the bowl and serve stir fry over it.
Do you know what was AWESOME about this dish? Boyfriend liked it! And it was PACKED with vegetables! He ate them ALL! We have a winner here.