Spicy Chinese Vegetable Stir Fry with Chicken

Ingredients

• 1/2 lb. bacon, cut into 1 inch pieces
• 1 1/2 lb. boneless skinless chicken thighs, cut into 1/2 inch pieces
• 1 egg white
• 1 tablespoon cornstarch
• 2 inches fresh ginger, cut into tiny matchsticks
• 1 red bell pepper, cut into 1 inch pieces
• 1 green bell pepper,cut into 1 inch pieces
• 1 bunch green onions, trimmed and cut into 1 1/2 inch pieces
• 1 cup small broccoli florets
• 1/2 cup snow peas, halved
• 1/2 cup bean sprouts
• 1 tbl. chili paste
• 2 tbl. brown sugar
• 1/2 cup soy sauce

Steps

1. In a large bowl, whisk together cornstarch and egg white. Toss chicken pieces and ginger into the mixture and set aside.
2. In a small cup or bowl, whisk together soy sauce, brown sugar and chili paste. Set aside.
3. 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.
4. Heat a large skillet or wok just under high heat. Add bacon pieces and cook, stirring frequently, until crisp and browned, about 5 minutes.
5. Without draining the oil, add the chicken and ginger to the skillet. Cook, stirring constantly, until browned, about 4-5 minutes. Add the peppers and onions and stir to combine. Stir constantly while cooking until crisp tender, about 4 minutes. Add the snow peas and bean sprouts and stir to combine. Stirring constantly, cook for about 1 more minute until the colors are bright and everything is slightly softened.
6. 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.
7. Serve over rice if desired.