Tender chicken, salty bacon and crisp tender peppers are tossed in a fantastic sweet and spicy sauce. I've had this recipe saved to try for over a month now and I am thrilled that we made it at last. I have been fighting a cold for almost two weeks now and my sweet husband has been taking care of much of the cooking. When he offered to make lunch last weekend, I immediately handed him this recipe.
"Best Chinese food you've ever made" was the comment both of my kids made as they devoured this meal. This was a very simple stir fry with outstanding results. It has already been put on our menu for again next month.
Spicy Chicken Thighs and Bacon Stir Fry
recipe adapted from Everyday Food
1 1/2 lbs boneless skinless chicken thighs, cut into 1/2" pieces
1 large egg white
1 tablespoon arrowroot or cornstarch
1/2 lb bacon, cut into 1 1/2" pieces
1" fresh ginger, cut into tiny matchsticks
2 bell peppers, any color, stemmed and cut into 1" pieces
1 bunch of green onions, trimmed and cut into 1 1/2" pieces
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 in this mixture and set aside. In a small bowl, whisk together the soy sauce, brown sugar and chili paste and set aside.
Heat a large skillet over high heat. Add the bacon pieces and cook, stirring frequently, until they are crisp and browned, approximately 7 minutes. Without draining the oil, add the chicken and the ginger to the pan. Cook over high heat until browned, approximately 3-4 minutes. Add the bell peppers and green onions and stir to combine. Cook over high heat, stirring until crisp tender.
Add the soy sauce mixture and stir to combine. Cook about two more minutes, until the sauce is thick enough to coat the meat and vegetables. Enjoy!
Click here for printable recipe
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