This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region.

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Sweet and Peppery Chicken Stir Fry

Serves about three with the ingredients listed (add another chicken breast and it will easily serve four)

First off, this was made with what ingredients I had in the fridge. My roomie and I are trying to eat healthier, so we tend to have a good amout of veggies on hand.

Ingredients used:

Olive Oil
Chardonnay
2 Cloves Garlic
1/2 Medium Yellow Onion
1 Carrot
1 Medium Bok Choy
1 Green Onion
1 Medium Tomato
1 Med/Large Bell Pepper (I used a yellow one in mine, but next time will use a green one because there isn't much green in the presentation of the dish)
1 Large Chicken Breast

Molasses
Brown Sugar
Hot Sauce


The Prep:
(Set all these ingredients aside for easy adding to the stirfry)
Stir together, about 2 tablespoons of Molasses with 1/8 to 1/4 cub brown sugar. Add hot sauce to taste and olive oil to liquify the sauce a bit if needed.
Slice Chicken Breast into strips and add to the sauce
Mince Onion
Peel and coarsly chop garlic
Slice tomato
Peel and slice carrot
Chop Bok Choy
Remove seeds and slice Bell Pepper
Chop green onion

Time to cook!

In a large sautee pan, add olive oil and heat over medium-high heat (#8 on my stove). Once hot, add the yellow onion and garlic. Allow a few min for the onion to change color (storring occasionally), and add some Chardonnay to taste. Add carrots and cover for a few min (adding the carrots allows them to tender up a bit). Add the chicken and all of the sauce, covering and again giving it a few min to cook (stirring occasionally). Add in the remaining ingredients and cook, stirring occasionally.