Simple Stir-Fry

adapted from Kelsey's Kitchen

Ingredients

1-2 chicken breasts, sliced thin

2 tsp. cornstarch

1 Tbsp. peanut or sesame oil

2 tsp ginger, minced

1 red bell pepper, julienne

1/2 cup green bell pepper, julienne

1/2 cup snow peas, sliced thin

3 Tbsp. Asian sweet chili sauce

3 Tbsp. soy sauce

1 Tbsp. + 1 tsp. rice vinegar

baby bok choy {1 1/2 cup sliced leaves, 2 handfuls diced stems)
1/4 cup green onions, thinly sliced on a diagonal

other optional ingredients: 1/4 cup red onion, 1/4 cup mandarin oranges, peeled & segmented
Enjoy with soba noodles or rice...but we prefered soba noodles!

Directions

1. Place chicken strips in a medium size bowl. Sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat.

2. 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, 3-5 minutes. Add bell peppers, snow peas, and bok choy stems; toss for 2 minutes. Add sweet chili sauce, soy sauce and rice vinegar; boil until sauce thickens slightly, tossing to blend, about 2-4 minutes. Stir in bok choy and scallions. Stir-fry just until bok choy is just wilted.

3. Serve with soba noodles or rice. Lay a bed of either, top with stir-fry and garnish with additional green onions.

Serves 4