It has been a lengthy time since I posted a recipe! &nbspWork, college, parenting, home repairs and my other blog have all taken up what little totally free time I have. &nbspThere is a backlog of scribbled recipes and recipe photographs sitting on my desktop as I type. &nbspI hope to get back into posting much more regularly soon. &nbspBut sufficient about me...back to the food.

This recipe is effortless and you can serve this plain or over rice. &nbspYou can typically make the stir fry sauce from substances that most men and women have on hand, and I had someone make the wonderful suggestion that you could simply make a double batch of the sauce to preserve in the fridge for a rapid weeknight meal. &nbspGreat notion! &nbspYou can also change up the vegetables to please your personal palette.&nbsp

3 tablespoons brown sugar

3 tablespoons minimal-sodium soy sauce

two tablespoons fish sauce

2 table spoons rice vinegar

1 tablespoon dark sesame oil

two teaspoons cornstarch

Mix all components above in a little bowl or cup and set aside.

1 medium onion, coarsely chopped

1 pound boneless chicken breasts, reduce into strips or cubes

2 bell peppers, minimize into strips

Area a wok on large heat and heat 2-3 minutes. &nbspDrizzle a splash of canola oil into the wok and swirl to coat the bottom. &nbspAdd the chicken and lower heat a bit. &nbspCook the chicken about five minutes, until nearly cooked however. &nbspAdd bell peppers and onions and cook 5 far more minutes, stirring with each other. &nbspDrizzle the sauce in excess of the chicken and veggies, and combine nicely. &nbspSimmer above a lower heat until the sauce thickens.

Serve more than rice and enjoy!