Wednesday, December 19, 2012

Sweet and Spicy Stir-Fry

We are finally in a cold spell in Southern California. This is the time of year where we all pull out our thick sweaters, and snuggle in front of the fireplace. I keep saying this is the coldest winter since I moved to California. But then I look at the temperature and it is still in the 60's during the day. I have definitely acclimated! This time of year it is all about comfort food. Because of that, my waistline pays. So tonight I went for a little bit lighter type of comfort food. This sweet and spicy stir-fry is a family favorite, and much lighter on the calories than typical comfort food. I hope your family enjoys it as much as mine did!


Gluten-Free Sweet and Spicy Stir-Fry
adapted from My Recipes
3 tablespoons dark brown sugar
1 1/2 tablespoons braggs amino acids
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 tablespoon red chili paste
1 teaspoon sesame oil
3/4 teaspoon cornstarch
2 tablespoons canola oil, divided
1 pound skinless, boneless chicken thighs
8 ounces sugar snap peas
1 bell pepper, sliced ( I used a variety of red, green and yellow)
1/2 medium red onion, cut into thin wedges



Combine all sliced veggies.. 
Add brown sugar, braggs -or- gf soy sauce. fish sauce, vinegar, chili paste, sesame oil and corn starch. 
 Heat a large wok or large heavy skillet over high heat. Add 1 tablespoon canola oil to pan and swirl to coat. 
Add chicken and sauce; stir-fry 4 minutes or until browned and done. Remove chicken from wok. 
Add remaining 1 tablespoon canola oil to wok; swirl to coat.Add all veggies.
Add in chicken again after veggies are cooked to your liking. Stir and serve over steamed hot rice.

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