this past sunday I decided to make sweet n spicy chicken.. i was inspired by this recipe here.. it was so yummy.. i also made pork dumplings, fried rice and shrimp puffs!! boy was i in the kitchen all day.. i totally broke my rules but believe you me it was so worth it!! the picture isn't very good, by the time I got done making everything, pete and shell were so ready to eat so waiting for me to set up a nice picture was not an option! but the flavors were spot on.. really nice..
sweet and spicy chicken stir fry
prep time: 20 minutes
cooking time: 20 minutes
1 lb boneless skinless chicken thighs, cut into cubes (breasts would be fine we prefer dark meat)
1 tbsp. fish sauce
2 tbsp. cornstarch
1 garlic clove, minced
1 tsp. ground ginger
2 cups assorted bell peppers, chopped
1 onion, chopped
1 cup snow peas, chopped
1 cup bean sprouts
1 can chunked pineapple, juice reserved
1/4 cup thai kitchen spicy red chili sauce (more if you like it hotter)
mix chicken with fish sauce and corn starch in a medium bowl, toss to evenly coat.. set aside.. heat 2 swirl around a wok or other non stick skillet with sesame oil over medium high.. stir fry chicken until cooked through about 5-7 minutes.. remove and set aside.. one more swirl around the wok with sesame oil.. add garlic stir fry for about 30 seconds then add all the veggies, garlic, ginger and pineapple.. stir fry 4-6 minutes or until peppers are tender-crisp.. take your reserved pineapple juice and mix with your spicy red chili sauce.. whisk to combine.. add to veggies.. toss to combine.. add chicken (you can do either the veggies and remove then do chicken or vice versa) stir fry until well blended.. i served it with fried rice.. and of course i added siracha to mine.. love me some heat...