Though I have been known to resort to store-bought stir fry sauce, I enjoy making my own version. It is great to be able to control the ingredients, sodium content and flavor. This stir fry consists of a colorful array of vegetables and a homemade sauce. I am proud to say I overcame my fear of stinky fish sauce and incorporated some in this meal.
This is a modified version of a recipe I found in Cooking Light magazine.
4 tablespoons dark brown sugar
3 tablespoons lower-sodium soy sauce
2 tablespoons fish sauce
2 tablespoons rice vinegar
2 teaspoons dark sesame oil
2 tablespoons cornstarch
1 tablespoon canola oil
1 teaspoon finely minced fresh ginger
1 pound skinless, boneless chicken breasts, cut into strips
8-10 ounces sugar snap peas
1 bell pepper, cut into strips
1 medium red onion, cut into strips
In a small bowl, combine the first 8 ingredients, stir and set aside. Heat a wok or large pan over high heat. Pour a splash of oil and swirl to coat the pan. Add chicken and cook until lightly brown and cooked through. Remove from wok and set aside. Pour another small splash of oil and swirl in the pan. Add vegetables and stir fry for about 5 minutes until veggies are crisp. Add the chicken back to the wok, and pour the sauce over the mixture. Toss everything gently to coat with the sauce. Cook about 2-3 minutes, or until the sauce has thickened. Serve over rice or plain!