This spicy stir-fry dish made with tender chicken, vegetables, peanuts and chilies originates from the Chinese province of Sichuan.
| 3 | Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite-size pieces |
| 2 tbsp | (30 mL) Vegetable oil, divided |
| 4 | Cloves garlic, minced |
| 1 tbsp | (15 mL) Finely chopped ginger |
| 2 | Red chili peppers, seeded and finely chopped |
| 1 | Stalk celery, chopped |
| 1 | Red pepper, chopped |
| 1 | Green Pepper, chopped |
| 2 | Green onions, chopped |
| 1 | (14 oz/398 mL) Can baby corn, cut into bite-size pieces |
| 1 tsp | (5 mL) Chili flakes |
| ½ cup | (125 mL) Peanuts |
| SAUCE: | |
| 2 tbsp | (30 mL) Sweet soy or oyster sauce |
| 2 tbsp | (30 mL) Soy sauce |
| 1 tbsp | (15 mL) Honey |
| 1 cup | (250 mL) Chicken broth |
| ¼ cup | (60 mL) Rice vinegar |
| 2 tbsp | (30 mL) Cornstarch |
STIR-FRY chicken in 1 tbsp (15 mL) oil in a hot pan or wok for 8-10 minutes or until golden brown and the internal temperature reaches 165°F (74°C). Remove from pan and set aside.
HEAT remaining oil in the same pan. Add garlic, ginger and chilies. Stir-fry for 1 minute and add remaining vegetables. Stirfry for 3-4 minutes or until vegetables are tender crisp. Add chicken back to the pan.
COMBINE sauce ingredients in a small bowl and whisk until smooth. Add to stir-fry and bring to a boil. Reduce heat and simmer 2 minutes or until sauce has thickened.
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