Spicy Chicken & Bacon Stir Fry

By KitchenGnome

Can be made into a freezer meal.

FREEZER MEAL: Let the stir-fry cool completely before transferring to an airtight container or freezer safe Ziploc bag. Thaw completely in the refrigerator before reheating in the microwave or on the stove-top.

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
• 1 large egg white
• 1 tablespoon arrowroot or cornstarch
• 1/2 pound bacon, cut into 1-inch pieces
• 1-inch fresh ginger, cut into tiny matchsticks
• 2 bell peppers, any color, stemmed and cut into 1-inch pieces
• 1 bunch of green onions, trimmed and cut into 1-inch pieces
• 1 tablespoon chili paste, we use Sambal Oelek
• 2 tablespoons brown sugar
• 1/2 cup soy sauce

Preparation

Step 1

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. Drain all but 1-2 tablespoons of bacon grease and 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, about 2-3 minutes.

Add the soy sauce mixture and stir to combine. Cook about 2 minutes, until the sauce is thick enough to coat the meat and vegetables. Enjoy!