Chicken Pepper Stir-Fry
I challenged myself one day to create a sweet and spicy stir-fry using only the ingredients I had on hand. It had to be sweet yet tangy for our liking. I think I have finally mastered this dish.—Kelly Baumgardt, Seymour, Wisconsin
Reviews
Just googling for a recipe with the ingredients in my refrigerator and found this. So simple but delicious. Perfect midweek meal. I'm looking forward to having the leftovers for lunch. And I added toasted almonds because I'm in a toasted nut phase right now and they added a nice texture and depth. Thanks!
Amazing! If you can get your hands on Fuller's Mustard ( from Virginia) use in place of the honey mustard. I make this a least once a month and hubby and I polish off every time! I'm going to double next time so I can have leftovers! Didn't have rice one night so used angel hair pasta, wonderful!!!
This was a little fussy to make, but tasty. Husband really liked it and "would have again" --
Delicious! I made this exactly as written and served it over white rice with chicken egg rolls on the side.
Very good taste!! My whole family loved it and told me to make it a "keeper." I used McCormick Perfect Pinch Caribbean Jerk seasoning because I didn't have Cajun seasoning, and added fresh cubed pineapple when I added the sauce. Yummy!
Pretty good. I would probably add some broccoli if I made it again.
A hit with my family! I've made it twice and on the second time, I didn't add as much brown sugar so I added a drained can of pineapple chunks. WOW!! Delish
Made this tonight with turkey strips.... and it was SO yum! The sauce was just the right mix of tangy/salty/sweet.
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Loved, loved, loved this dish. Thanks so much Kelly for submitting this recipe.