I’m not sure I should call this a ‘stir-fry’ because honestly, there’s not a lot of Asian ingredients in there. Errr, ok, there’s only one: soy sauce. And a single tablespoon. But, wait! Are stir-fries necessarily asian? I mean, I’ve always seen recipes that seemed Asian inspired but I’m suddenly overwhelmed by doubt. Let’s check with my best friend, named Google. Ok, so I checked and here’s what it told me. Stir-fry is CHINESE. And it’s actually a cooking method. So basically, it means you can add whatever ingredient you want! Right? Right. So I decided that I wanted to use bacon, chicken and chicken stock to make my stir-fry. Oh and snap peas, to get a good dose of veggies. Asian or not, this is a quick and easy dinner you can have on your table in 30 minutes sharp. My favorite kind of meals! And the chicken/bacon combo? So delicious!
Cal: 416 - Protein: 39g - Fat: 21.4g - Carbs: 14.5g - Fiber: 2.6g - Sugar: 5g
WW Old Points: 10 pts - Points+: 10 pts
- 2 small chicken breasts (about 7 oz each), cubed
- 2 tbsp cornstarch (or arrowroot for GF)
- 4 oz bacon, chopped into bits
- 10 oz sugar snap peas or snow peas
- 1/2 tbsp olive oil
- 1/2 cup chicken stock
- 1 tbsp soy sauce (or tamari for GF, coconut aminos for paleo)
- In a medium bowl, coat chicken cubes with 1 tbsp cornstarch. Set aside.
- In a small bowl, combine, chicken stock, soy sauce and 1 tbsp cornstarch. Set aside
- Heat olive oil in a non-stick skillet (or a wok if you have one!) on high heat. Brown bacon for 30 seconds to 1 minute (If you don't like your bacon crispy, skip this step and add bacon with the chicken). Add chicken to the skillet and stir-fry until chicken is almost cooked through (timing will depend on the bites' size but you need to make sure the chicken is still slightly pink). Remove from the skillet and set aside.
- Drizzle some additional olive oil if needed (it wasn't necessary for me), add snow peas and stir-fry for about 3 minutes or until cooked through but still crispy.
- Bring chicken and bacon back to the skillet and pour chicken stock mixture in. Bring to a boil and cook for about 1 minute or until the sauce has reduced by half and has thickened. Remove from heat and serve immediately.