chicken stir fry Diary

This is sweet and sour stir fry is actually a non-Mexican recipe by Rick Bayless from his book “Rick and Lanie’s Excellent Kitchen Adventures.” It’s a great, easy stir fry.

Except for the fact that this is sweet and sour, it doesn’t have any relation to the Chinese take-out sweet and sour pork due to the abundance of fresh vegetables (red bell pepper, sugar snap peas, green cabbage, and onion). The sauce has brown sugar, but it is not gloppy or overly sweet.

This is a great way to use up that leftover cabbage that you have sitting in the refrigerator! I served it with brown rice.

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What I Would Change

Instead of using pork, I used boneless, skinless chicken thighs cut into approximately 1 inch pieces. When stir-frying the vegetables, add the snap peas last and only cook for about 1 minute.

This keeps the snap peas crisp, which is the way I like them. The cilantro adds a nice touch, but it’s really optional in this recipe.

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