Thai Chicken Stir Fry

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 clove Garlic
  • 2 tsp Ginger, fresh
  • 1 Juice of a lime
  • 1/2 cup Onion
  • 1 Red bell pepper
  • 1 Serrano or thai chile pepper
  • 1 cup Snow peas
  • 1 Thai basil or regular basil

• Condiments

  • 1 tbsp Fish sauce
  • 1 tsp Honey

• Oils & Vinegars

  • 1 tbsp Oil
  • 1 tsp Rice vinegar

• Liquids

  • 1 tbsp Water

• Other

  • 2 tablespoons hoisin
  • 1/2 teaspoon sambal oelek (chili paste

Found on reciperunner.com

Description

Ingredients

• 2 tablespoons hoisin
• 1 tablespoon water
• 1 tablespoon fish sauce (use less, omit or replace with low sodium soy sauce if you dont like the flavor)
• 1 teaspoon rice vinegar
• 1 teaspoon honey
• 1/2 teaspoon sambal oelek (chili paste)
• 1 pound boneless skinless chicken breasts, sliced into thin strips
• 1 tablespoon oil, I used sesame oil
• 1/2 cup diced onion
• 1 clove garlic, minced
• 2 teaspoons grated fresh ginger
• 1 serrano or Thai chile pepper, seeds removed and minced
• 1 red bell pepper, thinly sliced
• 1 cup snow peas
• Juice of a lime
• Thai basil or regular basil leaves for topping the stir fry

Directions

• Whisk together all of the ingredients for the stir fry sauce in a small bowl.
• In a separate bowl toss together half of the stir fry sauce with the strips of chicken, set aside.
• Add the oil to a large skillet and heat over medium-high heat.
• When the skillet is hot swirl the oil around the bottom to coat it and add in the onion, chile, garlic and ginger.
• Stir fry for a couple minutes or until the onion starts to soften.
• Add in the chicken and stir fry for about 4 minutes or until nearly cooked through.
• Add in the red bell pepper and snow peas and stir fry another 2 minutes.
• Pour in the remaining stir fry sauce and stir to coat cooking until the sauce thickens.
• Remove from the heat and squeeze in the juice of a lime.
• Serve over brown rice and top with the basil.