Ready in 30 minutes
This is a dish that I do once in a while when I get the urge for Chinese take out. The directions may seem a bit bumpy but what you're trying to do is not overcook any one item. That's why you start with the carrots first then the peppers etc.
"I made this tonight and it was a hit! I will be making it on a regular basis."- Sue953
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Mix sauce ingredients and set aside. Heat both the canola and sesame oils in a large skillet or wok on medium high heat. Add the Chile peppers, garlic and ginger and saute for about one minute. Add chicken and lightly brown for about 4 minutes stirring frequently so garlic and ginger don't burn. With a slotted spoon, remove chicken, garlic, ginger and chile pepper leaving the now infused oil in pan. Add the carrots and saute for about 1 minute then add the red bell pepper and celery. Saute for about one minute and then add half of the scallions. Also add the bean sprouts, snow pea pods and saute for another minute. Add the chicken, garlic, ginger back into the pan along with the sauce. Stir constantly for about two minutes or until sauce has reduced slightly and chicken is warmed through. Season with salt if needed. Serve over white rice. I usually have a little extra lite soy sauce on the side. Garnish with the remaining scallions.
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Sue953 1 year agoI made this tonight and it was a hit! I will be making it on a regular basis.
Fitterzone 1 year agoThis was easy to prepare, and packed with mouth watering flavor. Delicious!
Radelli 2 years agoFamily asks for this almost every week, love it!
todrews 2 years agoI made this last night and it was great. Interesting blend of veggies too.
JRowan 4 years agoCooking times vary depending how you like each vegetable cooked. Vary the times to keep some items crispy and crunchy. Serve with white or fried rice. [I posted this recipe.]