In our endless quest to, at the last minute, find something to make for dinner…the wife and I threw out ideas. I pulled a recipe from SkinnyTaste.com that may have been a little complicated to throw together quickly. The wife pulled this recipe from Cooking Light for Sweet-Spicy Chicken and Vegetable Stir Fry. She sent over the picture from the Cooking Light site and it looked pretty tasty. I’m a fan of stir fry as long as they don’t have those devil made water chestnuts in them. WATER CHESTNUTS ARE GROSS PEOPLE! So, a trip to the store to grab some of the ingredients and dinner was about to go down. We make a lot of asian recipes so most of this stuff was already laying around the house. Another great thing about the wife…always thinking smarter, not harder. Use what you have!
In any case, I can’t vouch for much of the making of the recipe outside of what my wife and sister wife (a friend of ours, but she now goes by sister wife…got a work wife too, just how I roll) said about the meal, which is that it was easy to come together. I walked in the door from work and, like a well oiled machine, they were already halfway through the stir fry. I came into the veggies already in the pan sautéing away. Sitting to the side was the liquid they would add before the cooked chicken back in.
We like things easy around this house. That being said we used a couple bags of ten minute rice to make up the double sesame rice. Makes things so much easier when you want to throw together dinner in a short period of time. In the same line of thinking we decided to grab some frozen egg rolls to round out the meal. We went with Chung’s Vegetable Egg Rolls, which we hadn’t tried before. Those just went in the oven while everything else was cooking. Easy peasy.
Once everything was done it was time to plate and eat. The serving size here was pretty sizable. It also made well enough for three people to devour. Being me, I added some Sriracha to mine to give it a little spice before digging in. I have to say, this was one of the better stir fry recipes that we’ve come across. It definitely has the sweet aspect (no too much), but for me could use some additional spice. The Sriracha did the trick for me. The rice was equally delicious. Just enough flavor to know you’re not eating just plain old rice, but not too overpowering by any means. Even the frozen egg rolls were tasty. Sometimes you get egg rolls that taste like they are filled with plastic, but these Chung’s Vegetable Egg Rolls were really good. For me it was a nice addition because I love me some egg rolls.
We’ve had a string of luck recently with the Cooking Light recipes. Judging by the compliments that this one got over dinner, I wouldn’t be surprised if I found it on the table next week…and I wouldn’t be sad about that!
- 3 tablespoons dark brown sugar
- 1 1/2 tablespoons lower-sodium soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sambal oelek
- 1 teaspoon dark sesame oil
- 3/4 teaspoon cornstarch
- 2 tablespoons canola oil, divided
- 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 8 ounces sugar snap peas
- 1 red bell pepper, sliced
- 1/2 medium red onion, cut into thin wedges
- 1/4 cup sliced green onions
- 1/4 cup unsalted dry-roasted peanuts
- Combine the first 7 ingredients, stirring well; set aside.
- Heat a large wok or large heavy skillet over high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add chicken; stir-fry 4 minutes or until browned and done. Remove chicken from wok. Add remaining 1 tablespoon canola oil to wok; swirl to coat. Add sugar snap peas, bell pepper, and red onion; stir-fry 3 minutes or until vegetables are crisp-tender.
- Stir in brown sugar mixture; cook 1 minute or until thickened. Stir in chicken; toss to coat. Sprinkle with green onions and peanuts.
- 2 cups unseasoned hot cooked long-grain white rice simmered in water
- 2 teaspoons dark sesame oil
- 1 teaspoon toasted sesame seeds
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 diagonally sliced green onions $
- Start with hot cooked rice simmered in water. Stir sesame oil, sesame seeds, kosher salt, black pepper, and green onions into rice.