Ingredients
-
1/2
-
2
-
2
-
2
-
2
-
1/4
-
2
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
Chinese Stir-Fry over Crunchy Slaw, Adapted from a recipe I found in a magazine. You can serve rice on the side if you must but it really isn’t needed this makes very generous, healthy portions. The nutrional numbers on this recipe will be a little off because you throw away the marinade but it is in the ingredients hope that makes sense, lol, WOW! What a quick and delicious meal. Definitely add the cilantro and peanuts. They add so much to this recipe., Nice stir-fry! This was quick and easy to prepare and had a great flavor. We enjoyed it over the slaw. I saved some green tops of the green onions to sprinkle over the top with the cilantro and peanuts. Thanks for sharing!
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Steps
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1
Done
|
In a Medium Bowl Whisk Together Soy Sauce, Vinegar, Sesame Oil and Chili-Garlic Sauce. |
|
2
Done
|
Divide in Half, Reserving Half For Sauce, Other Half Is For Marinade. |
|
3
Done
|
Add Chicken to Half the Sauce, Toss to Coat and Let Stand 15 Minutes. |
|
4
Done
|
Whisk Water and Cornstarch Into Reserved Sauce Until Smooth and Set Aside. |
|
5
Done
|
Remove Chicken from Marinade. |
|
6
Done
|
Heat Oil in Wok Over High Heat Till Hot. |
|
7
Done
|
Add Chicken and Stir Fry Until Almost Cooked Through, About 3 Minutes. |
|
8
Done
|
Add Bell Pepper, Snow Peas, Green Onions and Garlic, Stir Fry For 1 Minute. |
|
9
Done
|
Add Reserved Sauce and Stir Fry Another Minute Till the Sauce Has Thickened and Chicken Is Completely Done. |
|
10
Done
|
Divide Cole Slaw Mix Between 2 Plates, Top With Chicken Mixture. |
