Stir fried veggies and meat is a healthy, inexpensive meal and doesn't take a lot of time to get on the table. That's why I love it. But my go-to stir fry sauce has been boring me lately and I wanted something that would make my tastebuds dance. After a few tries I came up with a new sauce using 3 items found in the International aisle of my grocery store and a little bit of sugar. And yummm, there's nothing boring about this dish.
1Prepare the stir fry sauce. In medium size bowl combine all sauce ingredients and stir until combined. Take a taste and see if you want to add anything else like salt or pepper. I didn't feel it needed anything else. Set aside.
2Prepare the vegetables. Microwave the the sugar snaps with a tablespoon of water in a microwave safe dish for 2 minutes. Set aside to cool a bit. Then get to chopping and dicing. Grate ginger, slice chili, scallions and red pepper.
3In large skillet on medium high heat, add the ground chicken. If it's very lean, add a teaspoon or two of canola oil. Break up the chicken into small pieces while it's browning and add salt and pepper. After about a minute add the scallions, diced Serano chile, and grated ginger.
4Cook a minute more and add the red pepper. Cook another 3 minutes or so and then add the sugar snaps. Check to see if your chicken is cooked through, and when it is, it's time to add the sauce. Stir in the sauce, cook another minute and serve over rice or noodles.
5I'm a sucker for noodles so I served this over Dreamfields (low carb) linguini. Garnish with cilantro. I think the possibilities are endless. I might try broccoli and mushrooms next. Or baby corn and chopped red pepper. Decisions, decisions...