This was an accidental invention of mine. I picked up too much chicken the day before, and had to use up some snow peas that were on the brink of decomposition. It turned out awesome and I had several friends asking me for the recipe after they tried it!
If your dish does not look like the picture on the left, don’t worry! I stole this photo from cyberspace because I did not have my camera with me when I made this.
This recipe serves 2. Double up for a group serving.
1 tbsp Olive Oil
2 Chicken Breasts, cubed
5 cups Bean Sprouts (1 bag)
1 ½ cups Snow Peas
2 tbsp Onion Powder
1 tbsp Mrs. Dash (or other lemon-garlic seasoning)
½ tsp crushed Rep Pepper Flakes
2 tbsp Fish Sauce
¼ cup Soy Sauce
2 tsp Cornstarch (add gradually, to desired thickness)
Heat olive oil on a pan on medium-high heat. Add cubed chicken and stir-fry until the outsides of the cubes are white.
When the bean sprouts look like the picture on the left – wilted and brown – they are cooked enough. Add almonds and Thai Sweet & Spicy sauce. Turn heat up high and keep stirring and folding mixture to burn off some moisture, about 2 minutes.
Add cornstarch gradually, while stirring, to desired thickness.
Serve hot or cold!