Chicken And Egg Salad

Courtesy of Life Choices Natural Foods.
Directions for: Sweet Chili Chicken Stirfry

Ingredients

Chili Chicken

1 bag Life Choices Breaded Nuggets

cup honey

1 tsp chili flakes

2 Tbsp white vinegar

1 tsp salt

2 Tbsp water

1 Tbsp cornstarch

Stir-Fried Vegetables

1 cup sugar snap peas

1 large carrot (or 2 medium)

3 sweet bell peppers (red, yellow, orange)

2 bulbs baby bok choy

red onion, sliced

1 cup bean sprouts

1 green onion

1 Tbsp preferred cooking oil

1 clove garlic

Directions

Chili Chicken

1. Preheat oven to 400F.

2. Bake nuggets for 18 minutes, flipping once after 10 minutes.

3. In a small pot over medium heat, combine: honey, white vinegar, salt and chili flakes.

4. In a small bowl, mix cornstarch and water until fully combined.

5. When the honey begins to bubble, add the cornstarch mixture and continue to simmer for 5 minutes on low heat. Remove from heat.

Stir-Fried Vegetables

1. Wash and prepare vegetables. With a paring knife, gently clip stem end of pea pods and pull off the "zipper" that runs along the top of the pod.

2. Slice onions fairly thinly lengthwise.

3. Halve and remove seeds from peppers and cut into thick slices.

4. carrots and slice thinly on an angle.

5. Cut baby bok choy lengthwise into quarters.

6. Heat a large skillet or wok over medium heat and begin to cook onions and carrots.

7. After 5 minutes add peppers and continue to cook for a few minutes. Add peas and cook for 2 minutes. Add baby bok choy and bean sprouts and cook only until the greens have wilted.

8. Grate garlic over the vegetables, toss and remove from heat.

9. Carefully remove the nuggets from the pan and toss with chili sauce in a large bowl. Top with sliced green onions.

10. Serve chili chicken over cooked stirfry.

See more: Asian, Chicken, Stir-Fry, Vegetables