Spice Rub: (Don't shy about doubling this to make sure all the chicken is thickly coated)
1 tbsp cumin
1/2 tsp cayenne pepper
1 tsp powdered ginger
pinch of salt
pinch of black pepper
1 tsp powdered garlic (I know, the fresh stuff is better, but this way you can get the same amount of garlic and ginger quite easily, which is the goal.)
1 tbsp soy sauce
3 tbsp raspberry balsamic vinegar (I couldn't find raspberry so used cherry instead. Am going to assume it didn't make a difference :) )
4 tbsp honey
The Rest Of The Dish:
2 tbsp oil
1 lb chicken, cut into stirfry-sized pieces
2 bell peppers
(4 oz bamboo shoots) (I don't like bamboo shoots, so I left them out)
4 oz sliced water chestnuts
Dredge the chicken thoroughly in the spice rub. Make more rub rather than let parts of chicken escape spicing. In a wok or large frying pan, over medium-high heat, stir fry the chicken in oil.
Once the chicken has been cooked on each side (but not all the way through), add the bell peppers, the bamboo shoots, and the water chestnuts.
Make sure all ingredients are tossed together well, then add the sauce mixture. Bring to a boil, reduce heat, and simmer for 5 minutes or until the chicken is cooked through.
Remove from heat and serve immediately over rice or flat noodles.
Really yummy! I liked the spice palet and how the spicy/sweet/tart flavours meshed. Might be a tad too spicy for DH, so I'll probably mainly make this on days when I'm home alone.
Wednesday, February 13, 2013
Week 7: Spicy Raspberry-Honey Chicken Stir-Fry
Labels: chicken, make again, stir-fry
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