Broccoli, red and green peppers, snow peas, bean sprouts and green onions are quickly stir-fried with chicken and bacon; leaving everything hot and crisp and coated in a perfectly sweet and spicy sauce.
Ever since I added bacon to a stir fry for the first time last year, I have had a hard time resisting adding it almost every time now!
Just a little bit of bacon adds a huge amount of flavor to this meal. The unexpected salty bites are irresistible. Once the veggies are prepped, this dish comes together in just minutes.
I make a variation of this stir fry at least once a month and there are seldom any leftovers. We love this so much.
How To Stir Fry
- Start with a wok or a large deep skillet to stir-fry. I’ve tried classic woks, countless skillets, and frying pans over the years. I now use this everyday pan to stir-fry and I absolutely love it.
- I typically use tongs or a fish spatula for stir-frying. You can use any sturdy wooden or metal spatula, but fish spatulas really are the ultimate turner, stirrer, stir-fry tool.
- Cut similar ingredients roughly the same size. Smaller pieces will cook faster, so making sure things are similar will keep things cooking evenly.
- If you’re cooking more than a pound of meat, you’ll want to split it up and cook small batches. Small batch cooking helps brown and seal the meat and keep it tender.
- Adding too much meat will reduce the temperature of the pan, produce more liquid, and cause the meat to stew instead of sear. Cooking too much meat at a time can result in tough meat that hasn’t absorbed much flavor.
- After the meat has cooked, add the firmer vegetables to the skillet first and then add softer vegetables as the firmer vegetables begin to soften.
- When the vegetables have softened, add the meat and any sauces to the pan.
- Stir, heat everything once more, and reduce the sauce as needed.
Stir Fry Recipes
- 1/2 lb bacon cut into 1" pieces
- 1 1/2 lbs boneless skinless chicken thighs cut into 1/2" pieces
- 1 egg white
- 1 tablespoon arrowroot or cornstarch
- 2 " fresh ginger cut into tiny matchsticks
- 1 red bell pepper stemmed and cut into 1" pieces
- 1 green bell pepper stemmed and cut into 1" pieces
- 1 bunch green onions trimmed and cut into 1 1/2" pieces
- 1 very small bunch broccoli about 1 cup small florets
- 1/2 cup snow peas halved
- 1/2 cup bean sprouts
- 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 and the ginger into this mixture and set aside. In a small cup, whisk together the soy sauce, brown sugar and chili paste. Set aside. Place the bell peppers and green onions in a small bowl, set aside. Place the broccoli, snow peas and bean sprouts in another bowl, set aside.
- Heat a large skillet or wok at just under high heat. Add the bacon pieces and cook, stirring frequently, until they are crisp and browned, about 5 minutes. Without draining the oil, add the chicken and ginger to the skillet. Cook, tossing constantly, until browned, about 4-5 minutes. Add the peppers and onions and stir to combine. Toss constantly while they cook until crisp tender, about 4 minutes. Add the snow peas and bean sprouts and stir to combine. Tossing constantly, cook for about 1 more minute until the colors are bright and everything is slightly softened.
- Add the soy sauce mixture and stir to combine. Cook about 1-2 minutes, until the sauce thickens slightly and coats the chicken and vegetables. Serve over rice if desired. Enjoy!
- FREEZER MEAL: Let the stir-fry mixture cool completely before transferring it to a freezer safe Ziploc bag or resealable container. Thaw completely in the refrigerator before reheating in the microwave.