Spicy Chinese Vegetable Stir Fry with Chicken

Broccoli, red and green peppers, snow peas, bean sprouts and green onions are quickly stir fried with chicken and bacon; leaving everything hot and crisp and coated in a perfectly sweet and spicy sauce. Ever since I added bacon to a stir fry for the first time last year, I have had a hard time resisting adding it almost every time now!

Just a little bit of bacon adds a huge amount of flavor to this meal. The unexpected salty bites are irresistible. Once the veggies are prepped, this dish comes together in just minutes. I make a variation of this stir fry at least once a month and there are seldom any leftovers. We love this so much!

Spicy Chinese Vegetable Stir Fry with Chicken
(printable recipe)
^[1]

1/2 lb bacon, cut into 1 pieces
1 1/2 lbs boneless skinless chicken thighs, cut into 1/2 pieces
1 egg white
1 tablespoon arrowroot or cornstarch
2 fresh ginger, cut into tiny matchsticks
1 red bell pepper, stemmed and cut into 1 pieces
1 green bell pepper, stemmed and cut into 1 pieces
1 bunch green onions, trimmed and cut into 1 1/2 pieces
1 very small bunch broccoli, about 1 cup small florets
1/2 cup snow peas, halved
1/2 cup bean sprouts
1 tablespoon chili paste, I used Sambal Oelek
2 tablespoons brown sugar
1/2 cup soy sauce

In a large bowl, whisk together the arrowroot and the egg white. Toss the chicken pieces and the ginger into this mixture and set aside. In a small cup, whisk together the soy sauce, brown sugar and chili paste. Set aside. Place the bell peppers and green onions in a small bowl, set aside. Place the broccoli, snow peas and bean sprouts in another bowl, set aside.

Heat a large skillet or wok at just under high heat. Add the bacon pieces and cook, stirring frequently, until they are crisp and browned, about 5 minutes. Without draining the oil, add the chicken and ginger to the skillet. Cook, tossing constantly, until browned, about 4-5 minutes. Add the peppers and onions and stir to combine. Toss constantly while they cook until crisp tender, about 4 minutes. Add the snow peas and bean sprouts and stir to combine. Tossing constantly, cook for about 1 more minute until the colors are bright and everything is slightly softened.

Add the soy sauce mixture and stir to combine. Cook about 1-2 minutes, until the sauce thickens slightly and coats the chicken and vegetables. Serve over rice if desired. Enjoy!

FREEZER MEAL: Let the stir-fry mixture cool completely before transferring it to a freezer safe Ziploc bag or resealable container. Thaw completely in the refrigerator before reheating in the microwave.

ONE YEAR AGO TODAY: Tuscan Chicken with Rosemary and Lemon^[2]

References

1. ^{^} (printable recipe) (barefeetinthekitchen-recipes.blogspot.com)
2. ^{^} ONE YEAR AGO TODAY: Tuscan Chicken with Rosemary and Lemon (barefeetinthekitchen.blogspot.com)

Source : http://www.barefeetinthekitchen.com/2012/08/spicy-chinese-vegetable-stir-fry-with.html

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