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Monday, February 22, 2010

Sweet & Spicy Chicken Stir Fry

I have to giggle as I post this...I have made more stir fry recipes since I started this blog then I have in the past two years!  I actually love stir fry recipes because of their ease and quickness.  They are a perfect meal to throw together after a long day at work.  I haven't made them up until now because I thought Chris would not eat them!  Long story short, when we first started dating, Chris told me he very much disliked Asian food.  I immediately threw all the stir fry and/or Asian style recipes to the back of the recipe file and basically forgot about them.  A few months back I decided that I was going to make at least a simple stir fry and Chris would just have to deal with it.  Lucky for me it was good, he loved it, now I can try as many as I want!!!

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:

StephenC said...

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.

Jenn said...

She has a website/blog that I checked out. Very interesting, thanks for pointing me in that direction!