This is another one of my creations. The original recipe was a bit too sweet, so I changed a few things around and it should be fine now. Hope you enjoy it as much as Chris and I did!
Sweet & Spicy Chicken Stir Fry
Ingredients:
3-4 boneless, skinless chicken breasts, cut into strips
1 Tablespoon vegetable oil
2-3 large mushrooms, sliced
1 small jalapeno pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
1 small zucchini squash, cut into strips
2 cloves of garlic, minced
For the Sauce:
2 Tablespoons Hoisin Sauce
2 Tablespoons sweet chili sauce (recommended: Maggi)
1/2 Tablespoon Sriracha hot chili sauce
1 Tablespoon soy sauce
Directions:
In a small bowl, mix all the sauce ingredients together. Set aside.
Heat oil in a large skillet or wok, over medium high heat. Add the chicken and quickly stir fry for 3 minutes. Turn heat down to medium and add the jalapeno and orange peppers. Stir fry for 2 minutes. Add the mushrooms and stir fry another 2 minutes. Add the zucchini and continue stir frying for another 2 minutes. Add the sauce mixture to the pan and bring the sauce to a boil. Stir to combine. Let simmer for 1-2 minutes or until the veggies are cooked to the desired doneness. Serve over rice. Enjoy!
2 comments:
Good to see your new post. The pictures are particularly nice. I've mentioned before that we have plenty of places to get Eastern foods and from time to time I like to make a stir fry. I discovered an author of 3 books, 1 a memoir of studying Chinese cuisine in China for several years, the other 2 Hunan and Szechuan recipes. Name is: Fuchsia Dunlop (British). The memoire is captivating and I bought one of the cookbooks - full of esoteric ingredients.
She has a website/blog that I checked out. Very interesting, thanks for pointing me in that direction!
Post a Comment