Chicken Stir Fry with Hot Pepper Jelly
Updated: May 13
2 boneless chicken breasts (fat trimmed) chopped into small bite sized pieces
1 large broccoli crown cut into bite sized pieces
½ cup or more of washed snow peas
1-2 large carrots sliced diagonally about 1/8” thick
1-2 large stalks of celery sliced diagonally about ¼” thick
1 cup or more of sliced red, green, yellow or orange bell peppers
2 large cloves of garlic minced fine
1 large shallot chopped into small pieces
3 scallions (use green and white parts) sliced into small pieces for topping
Salted peanuts for topping
Washed cilantro for topping
1 TBSP low sodium soy sauce
¼ tsp black pepper
2-3 TBSP peanut oil
Cooked thread noodles or rice
Heat a large deep frying pan or wok to a medium hot temperature and then add the peanut oil. Add the shallot and garlic and saute until tender (about 3-4 minutes). Add the chicken and cook until no longer pink, stirring constantly. Move the chicken mixture to a plate, leaving the oil and juices in the pan.
If need be, add more peanut oil. Add the carrots, celery, bell peppers, broccoli and snow peas to the pan. Stirring constantly, cook on medium high heat for about 3-4 minutes. Add the soy sauce, black pepper and chicken mixture back into the pan with the veggies. Stir to mix. Spoon in your favorite (Mild, Hot or Extra Hot) Habanero Pepper Jelly until you feel it’s enough sauce. Probably a whole small jar or half of a large jar. Stir the mixture and cook for about 2 more minutes.
Serve over your favorite cooked noodles or rice. Top with scallions, peanuts and cilantro.
Optional variations: Use shrimp, thinly sliced pork or beef instead of chicken. Add more of your favorite veggies. I’m a huge carrot and broccoli fan, so I use more of that. You could also add zucchini or water chestnuts. Just use what you like for flavors and texture. 😊 Enjoy!!