SWEET AND SOUR STIR-FRY. YOU CAN VERY THE INGREDIENTS AS YOU LIKE AND EVEN USE ALL KINDS OF NUTS. ENJOY DAN:

CHICKEN-PECANS STIR-FRY by CHEF DAN:


Serves 4-6



INGREDIENTS:



1-1/2 pounds chicken, boneless, skinless, pounded and cut into bite size pieces

1/2- cup chicken broth

3 tablespoons oyster sauce

1 tablespoon corn-starch

1 tablespoon DAN’S honey

1 tablespoon light soy sauce

2 tablespoon olive oil

10 scallions, sliced diagonally, and divided

I onion, cut into wedges

1 bell pepper, sliced into 1/4- strips

2 carrots, diagonally sliced

1 cup sliced mushrooms

1 (8oz) bag sugar snap peas, diagonally sliced

1/2-can (8oz) pineapple chunks, drained

1/2- cup pecans, or almonds, or cashews, your choice

1 tablespoon red curry paste or 1 teaspoon red pepper flakes



DIRECTIONS:



1. After chicken combine next 7 ingredients together in a bowl, set aside.

2. Heat 1 tablespoon oil in a wok over medium-high heat.

3. Add 5 sliced scallions, and onion wedges, stir-fry 1 minute.

4. Add bell pepper, carrot, and stir-fry 2 minutes.

5. Add mushrooms and peas, stir-fry 2 minutes.

6. Remove vegetables and keep warm.

7. Heat 1 tablespoon oil in the wok over medium-high heat.

8. Add chicken, stir-fry about 5 minutes. Add salt and pepper as desired.

9. Add broth mixture, vegetable mixture, pineapple, pecans, and red curry paste.

10. Bring to a boil, and cook until thickened, about 1 minute.

11. Stir in 5 sliced scallions.

12. Serve with jasmine rice.



ENJOY DAN: hallelujah