Serves 4
35 min
Stinger Stir Fry
Recipe GLPR140626822a68b3
A quick and spicy stir-fry featuring tender chunks of chicken and crispy bacon with fresh broccoli, jalapeños, and water chestnuts tossed in a sweet chili glaze. Topped with bold BBQ seasoning for a savory kick that builds heat throughout.
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Ingredients
4 slices thick-cut peppered bacon, julienned
4 boneless, skinless chicken breasts, cut into 1/2-inch cubes
12 ounces fresh broccoli florets, cut into bite-sized pieces
2 jalapeño peppers, seeded, rinsed, and chopped
1 can sliced water chestnuts, drained and patted dry
1 teaspoon BBQ seasoning
Salt and pepper to taste
1/4 cup sweet chili sauce
Directions
Place a large nonstick skillet over medium-high heat. Add the julienned bacon and cook, stirring occasionally, until the bacon is crispy and the fat renders, about 5-7 minutes. Remove the bacon to a paper towel-lined plate and reserve the bacon fat in the pan for cooking.
Pat the chicken breast cubes dry with paper towels. Add them to the hot skillet with the bacon fat and season with BBQ seasoning and a pinch of salt and pepper. Cook for 6-8 minutes, stirring frequently, until the chicken is cooked through (internal temperature reaches 165°F). Remove the chicken to a clean plate.
Add the fresh broccoli florets to the same skillet and cook for 4-5 minutes, stirring occasionally, until tender-crisp and beginning to brown slightly.
Stir in the chopped jalapeño peppers and drained water chestnuts. Cook for 1-2 minutes until heated through and fragrant.
Return the cooked chicken and crispy bacon to the skillet. Pour in the sweet chili sauce and toss all ingredients together over medium heat until fully coated and warmed, about 1-2 minutes. Taste and adjust salt and pepper as needed.
Transfer to serving bowls or plates and serve immediately while hot.
