Chicken and Pepper Stir Fry

Ingredients

• 1/4 cup reduced sodium soy sauce
• 2 tablespoons sweet chili sauce ((for a spicier and less sweet stir fry, use chili garlic sauce, start with 1 tbsp*))
• 1 tablespoon light brown sugar (packed (add to taste but this is the amount I use to balance the saltiness from the soy sauce))
• 1 tablespoon cornstarch
• 1 teaspoon garlic powder ((or 2 garlic cloves finely minced))
• 1 teaspoon ground ginger ((or 2 teaspoons freshly grated ginger))
• 1 teaspoon freshly ground black pepper (or to taste)
• 1/2 teaspoon salt (or to taste)
• 1 pound boneless chicken thighs (diced into bite size pieces (boneless skinless chicken breasts may be substituted))
• 1 tablespoon cornstarch
• 2 tablespoons canola or olive oil (divided)
• 1 medium to large red bell pepper (seeded and diced into bite-sized pieces)
• 1 medium jalapeno
• 3 green onions (sliced into 1-inch segments; plus more for garnishing if desired)

Instructions

1. 1

   Sauce - To a small bowl, add all the sauce ingredients, whisk to combine; set aside.

2. 2

   Stir Fry - Add the chicken pieces to a large bowl, evenly sprinkle with cornstarch, and toss to coat evenly.

3. 3

   Add 1 tablespoon oil to the skillet, add the chicken, and saute over medium-high heat for about 5-6 minutes, or until chicken is done and cooked through. Stir and flip intermittently as the chicken is sauteing to ensure even cooking. When it's done, remove it with a slotted spoon and set aside on a plate.

4. 4

   Add the remaining oil, add all the vegetables, and cook saute for about 4 minutes, or until vegetables as done as desired. I prefer mine to stay at the crisp-tender stage, cook as you prefer them.

5. 5

   Add the cooked chicken back in, evenly drizzle the sauce over the top, and allow the mixture to bubble, and continue simmering for about 3 minutes, or until the sauce has thickened to the desired amount. Stir and flip the chicken and veggies frequently while the sauce simmers. Sauce Tips - If your sauce is too thin (or too thick), consult the FAQs in the blog post for how to rectify it. In a nutshell, if it's too thin, combine 1 tsp cornstarch + 1 tsp water in a small bowl, add this slurry to the skillet, and stir nearly constantly for about 2 minutes as the mixture continues to simmer, and the sauce will thicken. If it's still not as thick as desired, repeat this process. If it's too thick, add 1-2 tbsp of chicken broth, or water, and stir to combine.

6. 6

   Taste, and as desired, add additional salt, pepper, or red pepper flakes for heat. Optionally garnish with additional green onions, sesame seeds, fresh herbs like basil, etc. and serve immediately.