MILLER’S BANANA PEPPER CHICKEN AND VEGGIE STIR FRY

Prepare all of your sauces and chop your vegetables in advance of making the stir-fry.  Once you start the cooking process, it will be very quick and you will want to have everything ready before you begin cooking.

Cut the chicken thighs into bite size pieces about 1 ½-2 ½ ” and place them in a medium size bowl.  Add the corn starch, baking soda, banana pepper sauce, soy, and sesame oil to the bowl and mix with chopsticks until all of the chicken is very well coated in the marinade. Let marinate for 30 minutes to 1 hour to allow the chicken to tenderize and absorb all of that amazing flavor.

Combine all of your sauce ingredients, except the cornstarch and water, in another bowl and whisk until smooth.  Set aside.

Heat the vegetable oil in a wok or large wide and deep skillet over medium high to high heat.  When the oil is very hot, add the marinated chicken and cook, stirring and tossing with a spatula, until the chicken is caramelized and just cooked through, about 3-4 minutes.  You want the chicken to get a great sear on all sides. Remove the chicken to a plate.

Add the onions, garlic, and ginger to the pan drippings and cook, stirring frequently, for 1-2 minutes until the onions are fragrant.  Add the peppers and cook for 2-3 minutes more until they begin to soften.

Add the chicken back to the pan along with the pea pods.

Whisk the sauce one more time and add it to the pan, stirring and tossing until everything is well coated.  Dissolve the 2 tablespoons of cornstarch into the ½ cup of water and add it to the pan. Continue to cook for 2 more minutes, tossing until a rich glossy sauce coats everything.  Add the scallions and sesame seeds.  Toss again.

Serve the stir-fry over rice and garnish with more scallions and sesame seeds.  DEVOUR!!

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