Spicy Chinese Vegetable Stir Fry with Chicken
This Chinese stir fry with chicken, bacon, and plenty of vegetables is a two thumbs up win for the whole family!
Foto: Barefeet In The KitchenIngredients
- 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
- 2 inch piece fresh ginger (cut into tiny matchsticks)
- 1 red bell pepper (stemmed and cut into 1" pieces)
- 1 g reen 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
Steps
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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