I decided to start posting some of my favorite recipes on the blog, whether they are ones we have come up with or ones we've come across. I think it will simplify things for me. I will know exactly where to look for all the dishes we enjoy around here. I do have a recipe section on Pinterest, but that is more for recipes I want to try. It wouldn't be a bad idea to have a board that is "Recipes We've Made and Enjoyed", but it seems like more fun to do on here. This way I can also make note of any adaptions we make to recipes.
Tonight for dinner I made Spicy Chicken and Bacon Stir Fry. It was pretty tasty, if I say so myself and the husband enjoyed it too. Jared, being the picky eater he is, enjoyed having the rice...
{via}
Spicy Chicken Thighs and Bacon Stir Fry
slightly adapted from Barefeet In the Kitchen
slightly adapted from Barefeet In the Kitchen
1 large egg white
1 tablespoon arrowroot or cornstarch
1/2 lb bacon, cut into 1 1/2" pieces
1" fresh ginger, cut into tiny matchsticks {we used ground ginger since once again that's all we had}
2 bell peppers, any color, stemmed and cut into 1" pieces
1 bunch of green onions, trimmed and cut into 1 1/2" pieces
1 tablespoon chili paste
2 tablespoons brown sugar
1/2 cup soy sauce
{We had a little bit left of frozen veggies left over from another stir fry and added them in, which I loved having. They added some extra texture and color to the dish.}
In a large bowl, whisk together the arrowroot and the egg white. Toss the chicken pieces in this mixture and set aside. In a small bowl, whisk together the soy sauce, brown sugar and chili paste and set aside.
Heat a large skillet over high heat. Add the bacon pieces and cook, stirring frequently, until they are crisp and browned, approximately 7 minutes. Without draining the oil, add the chicken and the ginger to the pan. Cook over high heat until browned, approximately 3-4 minutes. Add the bell peppers and green onions and stir to combine. Cook over high heat, stirring until crisp tender.
Add the soy sauce mixture and stir to combine. Cook about two more minutes, until the sauce is thick enough to coat the meat and vegetables.
In a large bowl, whisk together the arrowroot and the egg white. Toss the chicken pieces in this mixture and set aside. In a small bowl, whisk together the soy sauce, brown sugar and chili paste and set aside.
Heat a large skillet over high heat. Add the bacon pieces and cook, stirring frequently, until they are crisp and browned, approximately 7 minutes. Without draining the oil, add the chicken and the ginger to the pan. Cook over high heat until browned, approximately 3-4 minutes. Add the bell peppers and green onions and stir to combine. Cook over high heat, stirring until crisp tender.
Add the soy sauce mixture and stir to combine. Cook about two more minutes, until the sauce is thick enough to coat the meat and vegetables.
We served it over jasmine rice and it was delicious! The dish was a perfect balance of sweet and spicy- sweet from the sugar and from the flavor of bacon we had on hand.
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