Stir-fry is the perfect dish when you want spicy and texture, without sacrificing healthy. This recipe is chocked full of chicken and veggies and has a zingy sauce to marry with a side of nutty brown rice. Yes, there is a lot of chopping and prep. I recommend getting all the ingredients ready and the rice cooked ahead of time. When you want to serve dinner, the stir-fry comes together in ten minutes. Please feel free to vary the vegetables according to your personal taste. Sometimes I julienne carrot sticks and add them. Makes 3 servings. 

Spicy Chicken Stir-Fry

1 lb. skinless, boneless chicken breast halves, cut into small, bite-sized pieces

1 yellow bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1/2 small onion, thinly sliced and slices separated

1 c. sweet snow peas (be sure to remove any strings)

1 Tbsp. grated fresh ginger

1 Tbsp. grated or minced garlic

3 sprigs green onions, thinly sliced

1/4 c. unsalted peanuts, coarsely chopped

1/4 c. cilantro leaves

2 Tbsp. vegetable oil

1 Tbsp. dark sesame oil, divided

1/2 c. chicken broth

2 Tbsp. soy sauce

1 Tbsp. rice vinegar

2 tsp. chile paste

2 tsp. cornstarch

salt and pepper to taste

2 cups cooked brown rice

Prep all the food and have it ready to stir-fry.

1. Cut the chicken into small, bite-sized pieces and return to frig until ready.

2. Slice the peppers and 1/2 onion; place in a bowl along with the snow peas. 

3. Peel and grate the fresh ginger. Grate or mince the garlic. Place these together in a small bowl. 

4. Prep the three garnish ingredients and place in individual little bowls: peanuts, green onions and cilantro.

5. Prepare the liquid by combining the following in a bowl and whisking together: 2 tsp. sesame oil, chicken broth, soy sauce, rice vinegar, chili paste, and cornstarch,

Heat a wok or large, non-stick skillet over high heat. Add a tablespoon of oil and 1 tsp. of sesame oil and allow to briefly heat. Add the chicken pieces; cook and stir for several minutes. Remove the chicken to a plate. Add another tablespoon of oil to the wok and allow to heat. Add the bowl of veggies: peppers, onion, and snow peas. Stir and cook for two minutes. Add the grated ginger and garlic and cook for one minute. Add the liquid mixture and the chicken pieces back into the wok. Stir and cook for several minutes, just to ensure that the chicken is cooked through. Remove from the heat and sprinkle with the chopped peanuts, green onions and cilantro, saving a few pieces of each to garnish individual servings. For each serving, use a large, shallow bowl; serve up a large scoop of brown rice and spoon the stir-fry over the top. 

Disclaimer: My daughter-in-law Tiffany, and her mom, May LIn, gave me several authentic Chinese ingredients to add to dishes.  I used a teaspoon of the broad bean paste with chili to amp up the flavor of this stir-fry even more. My brown rice also cooked with just the right texture, thanks to their gift of a lovely rice cooker.