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
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
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!