Saturday, 29 October 2011 19:53

Hawaiian Stir Fry

Written by Michelle
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2 tbsp. ketchup
2 tbsp. worcestershire sauce
1/4 cup brown sugar
1/4 cup cider vinegar
1/4 tsp. red pepper flakes
4 slices bacon, cut in 1" pieces
1 lb. chicken breasts or thighs, cubed
1 red onion, sliced
1 carrot, julienned
2 baby bok choy, sliced (leaves and stalks)
1 bell pepper, julienned
1 1/2 cups sugar snap or snow peas
1 cup pineapple chunks
1 cup chicken broth
2 tbsp. cornstarch or arrowroot
salt and pepper to taste

In a small bowl, whisk together the ketchup, worcestershire sauce, brown sugar, vinegar, and red pepper flakes.  Set aside.  In a large pan, cook the bacon until crispy, 6-8 minutes.  Transfer bacon to a plate lined with paper towels to drain, leaving the drippings in the pan.  Add the chicken to the pan and saute for 3-4 minutes, or until browned.  Add the onion and carrot and cook another 3-5 minutes.  Add the bok choy, bell pepper, peas, and pineapple chunks.  Cook for 2-3 minutes or until vegetables are crisp-tender.  Stir in the reserved sauce.  In a small bowl, stir together the chicken broth and cornstarch, then stir into the pan.  Bring to a boil and cook until the sauce is thickened.  Serve sprinkled with the bacon.  Can be served over rice, soba or rice noodles, or on a bun.

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1 Comment

  • Comment Link Michelle Sunday, 30 October 2011 19:47 posted by Michelle


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