Chili Pepper Stir Fry

This dish rivals any Chinese take-out dish I have had. It's spicy and full of flavor. The best part? It's quick and healthy! Don't let the list of ingredients scare you. The vegetables I used can easily be swapped for others. Don't have baby peppers? Use bell peppers sliced into strips. Mini sweet baby peppers just happen to be my new veggie obsession. I like how colorful they are! Can't find Daikon? You can use radishes... or don't. Use any veggies you like! The marinade and sauce are the important parts. 

As for the chili peppers, if you can't find them you can use one or two jalapenos (if using two, remove the seeds from the one).

This is what you are looking for. Note the size. For reference I placed a garlic clove next to them.

2 Chicken breasts, sliced into bite size pieces

The marinade

2 TBLSP Soy Sauce

2 TBLSP  Saki or Rice Wine

2 TSP Sriracha Sauce

The sauce

1 TBLSP Cornstarch

1/4 Cup water

1 TBLSP Soy Sauce

2 TBLSP Oyster Sauce

1 TSP Sriracha Sauce

1 TBLSP High smoke point oil such as Grapeseed, Avocado or Canola

1/2 Cup Cashews

1 inch piece Ginger, peeled and minced

2 Cloves Garlic

5 Chinese Red Chili peppers, stems removed, split in half, seeds removed from 4 of them

1 Carrot, julienned 

1 Handful julienned Daikon

9 Sweet baby multicolored peppers, seeded and sliced into rounds

2 Heads Baby Bok Choy, white stalks and green leaves separated

1 Small Onion, sliced

Stir the chicken pieces into the marinade and set aside. 

Make the sauce and set aside. 

Heat a wok (or large pan) over high heat. Add the cashews and stir fry for just a minute to toast (don't let them burn). Transfer the cashews to a small bowl and set aside. *This step intensifies the flavor of the cashews as well as flavors the oil).

Add the oil to the wok. 

Drain the chicken from the marinade and add to the wok. Stir fry until cooked through, 5 to 10 minutes depending how thick or thin the chicken was sliced. 

Add in the veggies (except the green parts of the bok choy) and stir fry until crisp tender. 

Stir in the sauce (you may have to remix the sauce since when it sits, the cornstarch falls to the bottom). 

Stir in bok choy leaves and the toasted cashews. 

Serve with rice and enjoy!