Chinese Stir-fry Over Crunchy Slaw

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1/2 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons dark sesame oil
• 2 teaspoons chili-garlic sauce or 1/2 teaspoon crushed red pepper flakes
• 2 boneless skinless chicken breasts, cut into 1 inch pieces
• 1/4 cup water
• 2 teaspoons cornstarch
• 1 tablespoon canola oil
• 1/2 cup coarsely chopped red bell pepper
• 1/2 cup snow peas, cut into thirds
• 2 coarsely chopped green onions (i think it needs more)
• 1 garlic clove, minced (i used 3)
• 2 cups shredded broccoli coleslaw mix
• 1 tablespoon coarsely chopped peanuts (i used dry roasted)
• 1 tablespoon minced cilantro

Recipe

• 1 in a medium bowl whisk together soy sauce, vinegar, sesame oil and chili-garlic sauce.
• 2 divide in half, reserving half for sauce, other half is for marinade.
• 3 add chicken to half the sauce, toss to coat and let stand 15 minutes.
• 4 whisk water and cornstarch into reserved sauce until smooth and set aside.
• 5 remove chicken from marinade.
• 6 heat oil in wok over high heat till hot.
• 7 add chicken and stir fry until almost cooked through, about 3 minutes.
• 8 add bell pepper, snow peas, green onions and garlic, stir fry for 1 minute.
• 9 add reserved sauce and stir fry another minute till the sauce has thickened and chicken is completely done.
• 10 divide cole slaw mix between 2 plates, top with chicken mixture.
• 11 sprinkle with peanuts and cilantro.