Stir fry can be made with a wide variety of vegetables. My husband is rather picky when it comes to veggies and to be honest I’m surprised he ate this! Napa cabbage would have been the safer choice for him but I wanted something I little healthier so I made it with bok choy and bean sprouts, which I recently discovered hubby quite likes.
This was pretty spicy, so you can of course scale back how much chili sauce you add to suit your taste. I used Sriracha chili sauce, you’ll recognize it as the bottle with the rooster on it and a green lid/spout. I use it in/on just about every Chinese dish I make. I love it!
Spicy Chicken Stir Fry
2 boneless chicken breasts, sliced or diced (whichever you prefer)
2 1/2 cups bean sprouts
2 bunches bok choy
2 cloves garlic, diced
2 Tbsp soy sauce
3 Tbsp white rice cooking wine
2 Tbsp hot chili sauce
1/4 tsp ginger powder
1 Tbsp oil
Add 1 Tbsp oil to warm skillet with diced garlic and cook until garlic becomes fragrant. Over medium heat, cook sliced chicken. When the chicken is no longer pink, add white wine vinegar, soy sauce, 1 1/2 Tbsp chili sauce, and ginger. Allow to cook down until there is barely any sauce. Add washed bean sprouts and diced bok choy. Stir in 1/2 Tbsp chili sauce. Cook just until bok choy is wilted and bean sprouts are softened. Serve over rice.
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this looks great! i use chili sauce in almost everything… even non asian dishes, just to spice things up