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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This grew out of a love of Kung-Pao Chicken. I needed to reduce the salt and fat. *Combining the cornstarch with a small amount of the water eliminates lumps. Look for a stir-fry mix that contains large pieces of vegetables and includes broccoli, whole sugar snap peas, water chestnuts and baby corn among other veggies. I like the one offered by Aldi stores, but I toss out the salty sauce packet and make my own. If you can't find a mix, use fresh veggies and canned (drained) water chestnuts and baby corn. Ingredients:
1/3 cup cold water |
1 1/2 teaspoons cornstarch |
1 1/2 tablespoons seasoned rice vinegar |
2 tablespoons reduced sodium soy sauce |
1 tablespoon honey |
1 -3 tablespoon thai sweet chili sauce |
nonstick cooking spray (such as pam) |
8 ounces boneless skinless chicken breasts, cubed |
3 cups stir fry vegetables, frozen |
1 teaspoon garlic, minced |
1/3 cup unsalted dry roasted peanuts |
1/4 cup water |
Directions:
1. Combine 1 tablespoon water and cornstarch until smooth*.
2. Add vinegar, soy sauce, honey, chili sauce and remaining water. Set aside. If substituting another type of chili sauce, be cautious. Sweet Thai is not as hot as others.
3. Heat a large non-stick pan or wok over high heat until hot. Remove from heat and spray with non-stick. Return to heat.
4. Add chicken. Stir fry until it gets a little golden.
5. Add veggies, garlic, peanuts and 1/4 cup water. Stir fry until veggies are thawed and hot.
6. Stir sauce and add to pan.
7. Bring to a boil. Cook, stirring until sauce thickens slightly and coats all.
8. Serve immediately.
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