Spicy Chicken and Peach Stir-Fry

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • With a sharp knife, cut the Thai chili in half lengthwise.
  • Seed by scraping the inside of each chili half with your knife.
  • Thinly slice the chili (be very careful not to touch your face or eyes while you are working with the chili; as soon as it is sliced, wash your hands and the knife carefully).
  • In a medium Pyrex dish or bowl, combine the soy sauce, ginger, garlic, and chili slices.
  • Add the strips of chicken and stir to coat; cover and refrigerate.
  • Sift the flour into a small bowl (if using cornstarch, you don't need to sift).
  • Heat the oil in a wok or large skillet set over high heat.
  • When the oil is hot, add the onions; stir for 1-2 minutes, then add the chicken strips, lifting them out of the marinade with a slotted spoon.
  • Saute quickly just until the chicken begins to brown and then pour in the marinade.
  • Add the carrot slices and broccoli and lower the heat to med-high, covering the pan with a lid to keep liquids from evaporating.
  • Cook for 2-3 minutes or until the carrots are tender.
  • Toss in the snow peas and the peach slices and their juices and cook for 2-3 minutes.
  • If there doesn't seem to be much liquid in the pan, add 1-2 tablespoons soy sauce.
  • Stir 3-4 tablespoons of the pan liquid into the reserved flour or cornstarch, mixing well until completely smooth.
  • Add the mixture to the pan, moving the vegetables to the side with a spatula and stirring the sauce with a small wooden spoon to thicken.
  • Toss in the cilantro and scallions, give everything one last good stir to mix, and heat it through.
  • Sprinkle with almonds before serving.
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