• Lisa Jarvis

Sweet and Spicy Chicken Stir-Fry



If you have looked at many of my recipes, you may have noticed I love to stir-fry. It is one of my favorite ways to prepare veggies, and I love a good stir-fry dish. In fact, it is one of my favorite subjects. What's not to love about stir-fry? It is quick, healthy, delicious, and it can use what you have on hand or leftovers like nobody's business! Really, it may be the perfect dish. The possibilities are endless! But this particular recipe for stir-fry is really yummy because it is sweet and spicy....an oh-so-wonderful combination!

You have sweet from the honey, spicy from the chili paste, and some umami going on with the soy sauce, fish sauce, and sesame oil. This is a really delicious, quick, and healthy dish!

Serve it over brown rice, and there you have it! In fact, make more of this and meal-prep it up for lunches too!

Here's what you need:

3 T honey

1 1/2 T lower-sodium soy sauce

1 T fish sauce

1 T rice vinegar

1 T fresh ground chili paste (sambal oelek)

1 t sesame oil

3/4 t cornstarch

2 T olive oil, divided

1 pound boneless, skinless chicken breasts, cut up into bite-sized pieces

8,ounces sugar snap peas

1 red bell pepper sliced

1 green bell pepper sliced

1/2 onion sliced

8 ounces broccoli florets

chopped peanuts (or other nuts) to garnish

microgreens to garnish (optional)

brown rice, cooked

Combine the first seven ingredients in a bowl. Stir well and set aside.

Heat a large skillet or wok over high heat. Add 1 T of the oil and swirl to coat.

Add the chicken and stir-fry until done. Remove chicken and set aside.

Add the remaining oil to the pan. Add the peppers, snap peas, onion, and broccoli. Stir-fry till crisp-tender.

Stir in the honey mixture and cook one minute until thickened.

Stir in the chicken, toss to coat.

Garnish with chopped nuts and microgreens and serve over cooked brown rice.

Voila!!

#Chicken

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