Tuesday, August 21, 2012

Spicy Chinese Vegetable Stir Fry with Chicken

Spicy Chinese Vegetable Stir Fry with Chicken recipe by Barefeet In The Kitchen
Broccoli, red and green peppers, snow peas, bean sprouts and green onions are quickly stir fried with chicken and bacon; leaving everything hot and crisp and coated in a perfectly sweet and spicy sauce. Ever since I added bacon to a stir fry for the first time last year, I have had a hard time resisting adding it almost every time now!

Just a little bit of bacon adds a huge amount of flavor to this meal. The unexpected salty bites are irresistible. Once the veggies are prepped, this dish comes together in just minutes. I make a variation of this stir fry at least once a month and there are seldom any leftovers. We love this so much!

Spicy Chinese Vegetable Stir Fry with Chicken
(printable recipe)

1/2 lb bacon, cut into 1" pieces
1 1/2 lbs boneless skinless chicken thighs, cut into 1/2" pieces
1 egg white
1 tablespoon arrowroot or cornstarch
2" fresh ginger, cut into tiny matchsticks
1 red bell pepper, stemmed and cut into 1" pieces
1 green bell pepper, stemmed and cut into 1" pieces
1 bunch green onions, trimmed and cut into 1 1/2" pieces
1 very small bunch broccoli, about 1 cup small florets
1/2 cup snow peas, halved
1/2 cup bean sprouts
1 tablespoon chili paste, I used Sambal Oelek
2 tablespoons brown sugar
1/2 cup soy sauce

In a large bowl, whisk together the arrowroot and the egg white. Toss the chicken pieces and the ginger into this mixture and set aside. In a small cup, whisk together the soy sauce, brown sugar and chili paste. Set aside. Place the bell peppers and green onions in a small bowl, set aside. Place the broccoli, snow peas and bean sprouts in another bowl, set aside.

Heat a large skillet or wok at just under high heat. Add the bacon pieces and cook, stirring frequently, until they are crisp and browned, about 5 minutes. Without draining the oil, add the chicken and ginger to the skillet. Cook, tossing constantly, until browned, about 4-5 minutes. Add the peppers and onions and stir to combine. Toss constantly while they cook until crisp tender, about 4 minutes. Add the snow peas and bean sprouts and stir to combine. Tossing constantly, cook for about 1 more minute until the colors are bright and everything is slightly softened.

Add the soy sauce mixture and stir to combine. Cook about 1-2 minutes, until the sauce thickens slightly and coats the chicken and vegetables. Serve over rice if desired. Enjoy!

FREEZER MEAL: Let the stir-fry mixture cool completely before transferring it to a freezer safe Ziploc bag or resealable container. Thaw completely in the refrigerator before reheating in the microwave.

Spicy Chinese Vegetable Stir Fry with Chicken recipe by Barefeet In The Kitchen

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  1. I'm with you on the bacon in stir frys... it truly does something amazing to them!! This one looks deliciously healthy too!!!

  2. I finally bought some bacon last weekend. I need to get with the program. This looks delish! I think I could add some water chestnuts to this too. A little Jasmine rice - so yummy :)

    1. Hey Tricia! I just realized that I never replied to your question last time. I buy nitrate free bacon when I can. Trader Joe's is a great source for that in this part of the country. However, I also buy regular bacon from Costco, because we do go through a lot of it some months!

  3. Using bacon in a stir fry is a completely new idea to me, but when I think about it it makes a lot of sense since pork is so common in so much of Chinese cooking. And bacon is pork, only better ;)

  4. This looks awesome Mary. Love every part of it. Can you deliver? That would be so much easier. : )

  5. There's nothing better than stir-fry chicken. It's fast, it's easy, you can use whatever you have in it! Of course, I do mine under the broiler, because it's hard to cook up 4 pounds of chicken in a wok in any reasonable time frame!

  6. That is a lot of ginger in there and I love that!

  7. I meant to drop by earlier in the week just to say how much I loved this stir fry! It was so tasty, the bacon was a wonderful addition and it was so easy to make! You've restored my faith in Chinese-style cuisine and definitely kindled a craving from at-home takeout... Thanks so much, Mary!