Sweet and Spicy Chicken and Veggie Stir Fry
For Becky, who lost this recipe after she moved from Ohio Sanford, MI. She told me: “Somehow in the process I’ve misplaced my recipe for Chicken stir fry that you published in the community press several years ago. I remember some of the ingredients are soy sauce, fish sauce and sambal oelek.” Becky said it was a favorite, and I’m happy to share it here.
Amazingly, exotic items like Sambal oelek and fish sauce used to be hard to find. Now just about every grocery store carries these. Sambal olelek is a spicy condiment found in the international aisle. Ditto with the fish sauce. I usually stir in more sambal oelek after the stir-fry is done. Feel free to use your favorite vegetables in here.
1 pound skinless, boneless chicken breasts or thighs, cut into bite size pieces and set aside
12 oz. bag stir fresh stir-fry vegetables or 8 oz. sugar snap peas
1 red bell pepper, sliced
1/2 medium red onion, sliced
Combine and set aside:
3 tablespoons dark brown sugar
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 tablespoon sambal oelek
1 tablespoon sesame oil
3/4 teaspoon cornstarch
For garnish: sliced green onions and dry roasted peanuts
Film a pan with oil and stir fry chicken several minutes until golden brown and done. Don’t overcook. Remove and set aside. Add a bit more oil and stir fry veggies for several minutes until crisp tender. Stir in brown sugar mixture; cook a minute until thickened. Stir in chicken and toss to coat. Serve with sesame rice. Serves 3-4.
Cook your favorite rice and stir in sesame oil and soy sauce to taste. Not too much!