This Chinese stir fry with chicken, bacon, and plenty of vegetables is a two thumbs up win for the whole family!
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: Chinese
Servings: 5servings
Calories: 450kcal
Ingredients
1/2lbbaconcut into 1" pieces
1 1/2lbsboneless skinless chicken thighscut into 1/2" pieces
1egg white
1tablespooncornstarch or arrowroot
2inch piece fresh gingercut into tiny matchsticks
1red bell pepperstemmed and cut into 1" pieces
1green bell pepperstemmed and cut into 1" pieces
1bunch green onionstrimmed and cut into 1 1/2" pieces
1very small bunch broccoliabout 1 cup small florets
1/2cupsnow peashalved
1/2cupbean sprouts
1tablespoonchili pasteI used Sambal Oelek
2tablespoonsbrown sugar
1/2cupsoy sauce
Instructions
In a large bowl, whisk together the cornstarch 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!