We started with a selection of colorful veggies, shredded cabbage, onions, carrots, red and green peppers, and snow peas and sauteed them in peanut oil with ginger and red pepper flakes. You could also use broccoli, celery, bean sprouts or mushrooms. Next, we sliced up some chicken breasts and gave them a quick marinade in soy sauce and garlic. For a simple sauce we used sweet chili sauce blended with lime juice and just a touch of cornstarch. This wasn't a heavy sauce dish at all, the sauce was more of a compliment to the veggies and other flavors, and that helped keep the dish light.
The flavors were amazing and I loved how the hint of lime balanced with the spiciness of the red pepper flakes. It wasn't hot and spicy, just a bit of heat to round out the citrus. Everyone gave this recipe a thumbs up, and the picky eater in our family even tried the red peppers and snow peas. There is hope for her! Enjoy!!
1 3/4 lb Boneless, skinless Chicken Breasts, thinly sliced
1/4 cup Soy Sauce
2 TB Minced Garlic
1 TB + 1 tsp Peanut Oil, divided
1/2 tsp Red Pepper Flakes
1 tsp Grated Fresh Ginger
1 small Onion, thinly sliced
2 Carrots, julienned
1 cup Snow Peas, trimmed
1 Green, Yellow or Red Bell pepper, thinly sliced
3 cups Shredded Green Cabbage
1/2 cup Sweet Chili Sauce
3 TB Lime Juice
1 tsp Salt
1 TB Cornstarch
Place the chicken in a glass bowl and add the soy sauce and garlic. Stir to combine and marinate for 1 hour.
Add the peanut oil to a large skillet or a wok set to medium-high heat. When oil shimmers, add the red pepper flakes and ginger and stir fry for 1 minute. Add the chicken to the pan, reserve the marinade from the chicken and set aside, and stir fry the chicken until browned. (You might need to work in batches so you don't overcrowd the pan.) Remove the cooked chicken from the pan, and cover to keep warm.
Add 1 tsp peanut oil to the pan, heat until warm, then add the onion, carrots, and peppers. Stir fry 2 minutes over medium-high heat, then add the snow peas and cabbage, stirring to combine.
When the cabbage has softened slightly, add the chicken back to the pan, stirring to blend in the chicken.
Combine the reserved marinade with the sweet chili sauce, lime juice, salt and cornstarch and stir. Pour the mixture into the pan and stir, cooking 2 - 3 minutes until the sauce has thickened. Serve with or without rice. Serves 6.