Chicken Veggie Stir Fry

Tip: Read directions completely before preparing.

Ingredients:

2 cups boneless chicken thighs, sliced thinly

1/4 cup onion, sliced diagonally

1/2 cup red bell pepper, sliced lengthwise

1 zucchini, peeled then cut in thin strips (jubilee)

2 limes, quartered

1 carrot, peeled then cut in thin strips (jubilee)

3 cloves garlic, minced

1/8 teaspoon white pepper

1 teaspoon Huy Fung Chili Garlic Paste (optional)

1 teaspoon fish sauce

1 teaspoon soy sauce

1 tablespoon toasted sesame oil

1 cup chopped cilantro leaves

peanuts for garnishing

Huy Fung Sriracha sauce for garnishing

Directions:

In a large wok, over high heat, add sesame oil.  Once hot add cubed chicken thighs and stir fry until lightly browned.

 

Add onion and stir fry until lightly browned.

Add white pepper, garlic, soy sauce, chili garlic paste and fish sauce, then stir.

Add carrot, bell pepper, cilantro and zucchini and stir fry only for about 45 seconds.  Squeeze 1 quarter lime piece into stir fry, throw it in, then remove from heat.

To serve, place on plate and sprinkle with peanuts and add 1/2 teaspoon of Sriracha sauce on the side. (See Photo) Serve with rice or noodles!  Enjoy!

Tip:  Sriracha sauce is made from sun ripen chilies which are ground into a smooth paste along with garlic.  The Huy Fung Chili Garlic sauce is made from a blend of coarsely ground chilies and garlic. The delicious flavor of the sauce complements everything from a crackers to poultry to soups! You can find both at HEB or Walmart.