Adapted from a recipe I found in a magazine. You can serve rice on the side if you must but it really isn't needed this makes very generous, healthy portions. The nutrional numbers on this recipe will be a little off because you throw away the marinade but it is in the ingredients (hope that makes sense, lol)
- 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
- In a medium bowl whisk together soy sauce, vinegar, sesame oil and chili-garlic sauce.
- Divide in half, reserving half for sauce, other half is for marinade.
- Add Chicken to half the sauce, toss to coat and let stand 15 minutes.
- Whisk water and cornstarch into reserved sauce until smooth and set aside.
- Remove chicken from marinade.
- Heat oil in wok over high heat till hot.
- Add chicken and stir fry until almost cooked through, about 3 minutes.
- Add bell pepper, snow peas, green onions and garlic, stir fry for 1 minute.
- Add reserved sauce and stir fry another minute till the sauce has thickened and chicken is completely done.
- Divide cole slaw mix between 2 plates, top with chicken mixture.
- Sprinkle with peanuts and cilantro.