One of my favorite shows on television is called Good Eats on the Food Network. This show not only talks about how to make a dish, but the history and culture that has inspired that food. They even have a food anthropologist!!! How cool of a job is that?!
Anyway, I’m getting off topic. The point to my ramblings is a show they did on the history of stir fry (traditionally a Cantonese dish). I’m sure it was a happy day in the good old U.S. of A. when stir fry was introduced. The great thing about the stir fry is you can’t really mess it up…it’s protein and vegetables with some sauce in a wok (or skillet), that’s it. This week’s version of my stir fry…the Honey Balsamic Chicken Stir Fry.
There you have it, folks. An easy and very flavorful dinner ready in less than 20 minutes! ~Lauren A.
- 1 tsp sesame oil (olive oil will also work, but will not have same flavor)
- boneless, skinless chicken breast cubed
- orange bell pepper sliced
- yellow bell pepper sliced
- Sugar Snap Peas
- 2 cloves garlic minced
- 1/4 cup Walden Farms Honey Balsamic Dressing
- 2 tbsp soy sauce
- Start by cutting skinless chicken breast into small cubes. In a wok or skillet, heat 1 tsp sesame oil over medium-high heat. Add chicken and let cook uncovered for 3-4 minutes. Add sliced orange and yellow peppers, sugar snap peas, and garlic. Stir and let cook uncovered for another 3-4 minutes.
- Pour Walden Farms Honey Balsamic Dressing into wok and stir. Let chicken and vegetables simmer for 2-3 minutes in dressing, then add dash of soy sauce.