This is one of the best stir fries I have ever made. I loved the broccoli slaw in it which is only the 2nd time I have ever used it. If I were at an Asian restaurant & served this dish, I would have been 100% satisfied. The Szechuan makes it very spicy so if you want to use this recipe as a base but with another sauce you could. BUT if you & your man like things spicy & are without the kids one night this would be a true winner. We're still talking about the dish right?
The rice in the pic is some of the best I've tried. I try to stick to whole grain brown but when recipes like this call for a nice white rice, I just love Jasmine or Jasmati. Doesn't have to be organic though, I just grabbed it. I could eat a pot of it plain with my fingers. Not that I have ever done that............
1 lb. boneless skinless chicken, cut into small pieces
1 tbsp. oil
1 (1 lb.) bag broccoli slaw
1 red bell pepper, cut into thin strips
1/2 cup water
1/2 cup spicy Szechuan stir-fry sauce
1 Tbsp. honey
Heat oil in heavy skillet or wok. Add broccoli slaw & stir fry 5 minutes until crisp tender. I like mine a little softer so I cooked it longer. Remove from skillet & set aside.
Add chicken to skillet. Stir fry over medium high heat for about 5 minutes until browned. Add bell pepper & water. Cover & cook for 4 minutes until chicken is tender. Add stir fry sauce, honey & broccoli slaw. Cook & stir for 2-3 minutes until hot. Serve over hot cooked rice. Serves 4.
I am halfway through Eclipse. Lots of stories in this one & I tend to read them over & over. But I am showing restraint. Great weekend but I am feeling a bit in a funk. I'm going to go over comments from the past couple of days & like always, I am sure you're going to put me in a great mood again. Thanks in advance!!!!