May 08, 2017

Light and Spicy Chicken Veggie Stir Fry

It's a quite quick and delicious dinner for family of 4. I found this recipe in "Family Circle", but it was featured only veggie and tofu. I decided to try with chicken and it turned really good, especially just from the pan. You don't have to order, wait and eat greasy stir fry. You can do a healthy and fresh one at home.

Makes 4 servings

1 & 1/2 pound chicken breast, cunt into 1-inch chunks
5 tablespoons cornstarch
2 tablespoons vegetable oil
2 large sweet peppers, seeded and chopped
1 cup baby carrots, diagonally halved
4 oz snow peas, trimmed and halved
3 tablespoons water

3 tablespoons soy sauce
2 tablespoon packed brown sugar
1 & 1/2 teaspoon garlic chili sauce
1 tablespoon freshly grated ginger
1 tablespoon cornstarch

Cooked buckwheat noodles for serving

For sauce, blend all ingredients together and put aside.

Pat dry chicken pieces. Place cornstarch in a pie plate, coat chicken on all sides. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add chicken to a skillet in 2 batches. Cook each batch about 10 minutes or until lightly browned. Remove from the skillet and set aside. Add pepper, baby carrots and show peas and 3 tablespoon of water to the skillet. Cover and cook 6 minutes until tender. Stir in sauce, cook more 2 minutes and add chicken to a skillet. Cook more 2-3 minutes.

Serve with cooked buckwheat noodles.

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