Ingredients
▢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 cornstarch or arrowroot powder
▢2
inch piece 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
Instructions
In
a large bowl, whisk together the cornstarch 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!
0 Comments