Spicy Soy Chili Chicken Stir Fry

I saw this recipe in a Saveur magazine and was going to use it as it was originally meant to be used - just as a dipping sauce.  I was going to grill up some chicken and just use it as a dip, but I've been on a stir fry kick lately, so I decided to change things up just a bit and make it a sauce for a stir fry.  It turned out to be pretty fantastic.  I warn you though, this is another spicy one.  Once again.. easy on the Sambal Oelek and taste as you go and you will be fine.  Leave out the cornstarch and it would be a great little dipping sauce for fried or grilled shrimp.. that was my other idea :)

Spicy Soy Chili Chicken Stir Fry
Adapted from Saveur magazine
- Serves 2 -
Printable Recipe 
Ingredients:
1/4 cup low sodium soy sauce
2 Tablespoons rice vinegar
2 Tablespoons chili paste (Sambal Oelek)
1 Tablespoon honey
1/4 teaspoon ground ginger
1 garlic clover finely minced OR 1/4 teaspoon garlic powder
1/2 teaspoon cornstarch
1/2 lbs chicken, cut into bite size pieces
1 red pepper, thinly sliced
2 teaspoons vegetable oil

Directions:
In a measuring cup, mix together all the ingredients except the chicken; set aside.

Over medium high heat, in a wok or a deep, non-stick skillet, add the vegetable oil.  When oil is hot, add the chicken and stir fry for 4 minutes.  Add the peppers and continue to stir fry for another 4 minutes or until the chicken is no longer pink.  Add the sauce mixture and stir to combine. Bring to boil, stirring constantly, until sauce thickens.  Remove from heat and serve over rice or noodles.  Enjoy!

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