Spicy Chicken Stir Fry for Electric Skillet

  • 1¼lb (0.6kg) boneless skinless chicken breasts, cut into 1/4 inch strips
  • 1 large red bell pepper, cut into ¼” (6mm) slices
  • 1 large jalapeño pepper, cut crosswise into very thin rings
  • 4 green onions, cut into 3-inch lengths
  • 3 cups cooked jasmine rice
  • 1 teaspoon cornstarch
  • ¼ cup chicken stock
  • 1 teaspoon honey
  • 1 tablespoon Asian fish sauce
  • 1 1/2 tablespoons vegetable oil, divided
  • 1 tablespoon minced fresh ginger root

Cooking Procedure:

  1. Whisk stock, fish sauce, honey, ginger, and cornstarch in a small bowl. Stand aside.
  2. Preheat 11″ or 12″ electric skillet to 400°F (205°C). Heat 1 tablespoon vegetable oil.
  3. Add chicken; stir-fry until cooked through, usually about 5 minutes. Transfer chicken to a clean bowl.
  4. Add remaining vegetable oil to skillet.
  5. Add peppers and stir-fry until just beginning to soften, about 2 minutes.
  6. Add onion and stir-fry until just starting to wilt. Return chicken to skillet.
  7. Whisk the previously made sauce again and pour into skillet.
  8. Cook until sauce thickens, between 30 to 60 seconds.
  9. Spoon the cooked rice onto individual plates and top with stir-fry and sauce.

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MJ