This is so yum. I found it from this blog who is friends with Kelsey. The mandarin oranges were unique- but so delicious and sweet and the sweet chile sauce was spicy- but not "my mouth is burning like fire" hot. It was a flavorful spicy, not a bland,dry spicy.
Kelsey Nixon Egan's Stir Fry
1-2 chicken breasts, sliced thin
2 teaspoons cornstarch
1 tablespoon peanut or sesame oil
1 teaspoon ginger, minced
1/4 cup red bell pepper, julienne
1/4 cup green bell pepper, julienne
1/2 cup snow peas, sliced thin
1/4 cup red onion, sliced thin
2 tablespoons Asian chili sauce (sweet, garlic, etc)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/4 cup baby bok choy, sliced crosswise into 1/2 inch slices
1/4 cup mandarin oranges, peeled & segmented
1/4 cup green onions, thinly slice on a diagonal
Place chicken strips in a medium size bowl. Sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat. Heat oil in large non-stick skillet or wok over medium-high heat. Add minced ginger, stir 30 seconds. Add chicken; stir fry until chicken is beginning to brown an is almost cooked through, 2-3 minutes. Add bell peppers, snow peas and onion; toss for 1 minute. Add sweet chili sauce, soy sauce and rice vinegar; boil until sauce thickens slightly, tossing to blend, about 1 minute. Stir in bok choy, mandarin oranges, and scallions. Stir-fry just until bok choy is just wilted. Season to taste with salt and pepper. Transfer to serving dish and top with remaining green onions.
note: feel free to add/subtract veggies to your liking. I did this and it still tasted good. If you so desire (or you are pressed for time), buy a buy of frozen stir-fry veggies.
- amanda abby