16 oz of chicken breast boneless skinless sliced thin
Half of 1 large sweet onion sliced
8 oz of sugar snaps
2 garlic cloves minced
2 tablespoons of grapeseed oil
1 teaspoon of toasted sesame oil
(Optional) cooked basmati rice
(Optional) garnish with cilantro
SAMBAL SAUCE INGREDIENTS
1 tablespoon of Sambal (garlic chili sauce)
3 tablespoons of Hoisin sauce
1 tablespoon of Tamari or Soy sauce
2 tablespoons of fresh lime juice
1 tablespoon of maple syrup
1 teaspoon of minced fresh ginger
1. This is the a great recipe if you don't want to spend hours in the kitchen. A great time saver is, if you want to serve this over rice they have the single size basmati rice that you can microwave for 90 seconds and it done. I timed myself for my Youtube video and it took me 10 Minutes and 55 seconds to finish this dinner and it was delicious, better than take out and healthier for you also. You can use a wok or large sauté pan for this recipe. Turn the burner on medium high and add grapeseed oil and toasted sesame oil to the pan. For faster cooking I sliced the chicken breasts up very thin against the grain for tender meat. When you see the oil start to shimmer add the sliced chicken to the hot oil. Stir the chicken to make sure all chicken was coated with the hot oil. Cook the chicken for about 4 to 6 minutes depending on how thin you sliced the chicken. The chicken should be most of the way cooked through but it doesn't need to be all the way cooked through at this time because the chicken will be cooking a few minutes longer.
2. After the chicken is cooked most of the way through you want to add the sliced onions and minced garlic to the pan and stir to incorporate all the ingredients. You will cook the onions and garlic with the chicken for about 2 minutes until the onions have released all their juices into the pan. At this time the chicken should not be pink anymore and should be cooked all the way through. If you see any pink meat just cook the chicken until done. A tip for properly cooked chicken if you cut into it the juices should run clear. If the juices are red or pinkish color you will need to cook a bit longer and always cook chicken to 165 degrees
3. You want to add the sugar snaps to the cooked onions and chicken. It only takes 1 to 2 minutes to heat through the sugar snaps, I like them with a good crunch still, but please cook the sugar snaps to your liking. We have not added salt or pepper because the sauce has enough sodium and spice to it.
4. I wanted to show a picture of the ingredients I used for the sambal sauce so you can visually see what sambal I used. Everything in the sauce is sambal, hoisin sauce, tamari, lime juice, maple syrup and fresh minced ginger. I hope this picture helps.
5. If you have never bought sambal before it actually doesn't say sambal on the bottle it says garlic chili sauce and it can be found in most grocery stores in the Asian section, You want to mince your fresh ginger and add all your wet ingredients sambal, hoisin, tamari, lime juice and maple syrup and stir to combine. You only want to add the sauce right before you are ready to remove the chicken from the pan. If the sauce is cooked a long time it will burn because all of the sugars. Pour the sauce over the chicken stir to combine and cook for only 1 minute and remove from the heat. You can garnish your Stir-Fry with cilantro and serve over your favorite rice. You can have this dinner on the table before your takeout would arrive.