Ingredients
- 2 skinless, boneless chicken breasts cut into strips
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 teaspoons Sriracha hot sauce
- 2 teaspoons corn starch
- 1 teaspoon ginger, grated
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 8 asparagus spears, chopped
- 8 ounces sugar snap peas
- 8 ounces mushrooms, sliced
- 1/2 cup frozen corn
How to Make
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Step 1: Mix chicken strips with the fish sauce, brown sugar, hot sauce, ginger and corn starch.
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Step 2: Bring oil to medium-high heat in a large skillet.
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Step 3: Cook chicken for about 5 minutes, until almost cooked
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Step 4: Add the vegetables and cook, stirring occasionally until veggies are tender, but still a bit crisp.
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Step 5: Serve over cooked bean sprouts or rice.
We hope you enjoy this recipe!
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