This recipe makes me think of my mama, because she loves anything resembling Chinese cuisine. I can’t say I inherited her affinity for Chinese buffets, but I have learned to appreciate a good stir-fry! This chicken and veggie stir-fry is a recipe I’ve been coming back to again and again over the last few years because it’s simple (I usually have all of the ingredients on hand), quick (especially if you go the frozen veggie route), and flavorful (the right balance of spicy, sour, and sweet).

A warning about the fish sauce: it’s stinky. But it adds amazing flavor. So just plug your nose and go for it!

The sambal oelek can be adjusted to taste depending on how much heat you’re trying to achieve. I use less in the recipe because I’m cooking for kids and then offer extra on the side for the adults.

Green onion and chopped peanuts are great on top. The original recipe suggests a friend egg, which sounds delicious and would add even more protein.

INGREDIENTS

3 Tbsp. dark brown sugar
3 Tbsp. low-sodium soy sauce
2 Tbsp. fish sauce
2 Tbsp. rice vinegar 
1 tsp. sambal oelek (for a mild kick, use more for more heat)
2 tsp. toasted sesame oil
1 tsp. fresh ginger, grated (optional- I love the flavor it adds!)
1 1/2 tsp. cornstarch
2 Tbsp. canola or vegetable oil, divided
1 lb. boneless, skinless chicken breast, cut into thin bite-sized pieces
1 small clove garlic, minced (optional, to give the veggies more flavor)
fresh or frozen stir-fry vegetables (such as onion, bell pepper, zucchini, green bean, snap peas, mushroom, broccoli, carrot, etc., here I used a 16 oz. bag of frozen vegetables)
steamed jasmine rice, for serving
green onions, sliced for garnish
1/4 cup dry-roasted peanuts, chopped for garnish (optional)

DIRECTIONS

1. In a small bowl, whisk to combine the first 8 ingredients and set aside.
2. Heat a large wok or large heavy skillet over high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add chicken; stir-fry 4 minutes or until browned and just cooked through. Remove chicken from wok. Add remaining 1 tablespoon canola oil to wok; swirl to coat. Add garlic (if using) and vegetables; stir-fry until vegetables are crisp-tender (time will depend on the vegetables you’re using and if they’re fresh/frozen). Stir in brown sugar mixture; cook 1 minute or until thickened. Stir in chicken; toss to coat. Serve with steamed jasmine rice and sprinkle with green onions and peanuts to garnish. 

Serves 4. 

(Adapted from Cooking Light)