How to make it

  • In large stir fry pan or wok, heat oil until hot. Add hot pepper flakes and garlic.
  • Season chicken with salt and pepper and add to oil, quick-frying until no more pink is showing.
  • Move to the side and add mushrooms and bell peppers to middle of pan.
  • Cook about 3 minutes, tossing and stirring, often.
  • Add onions, water chestnuts and bean sprouts.
  • Drizzle with juice of lemon or lime and toss a few times.
  • Optional

  • sesame seeds and cashew pieces to garnish(I used sea salt and black pepper flavored, and they were a nice zesty crunch :)
  • Sauce

  • (best to whisk this together quickly while oil is heating and/or chicken is cooking)
  • In medium glass bowl, whisk together all sauce ingredients.
  • Add to pan and allow to boil without stirring, about 1 minute.
  • Toss a few times to coat chicken and veggies. Taste and add additional seasoning, if needed. Remember, there is no soy sauce, thus eliminating a LOT of sodium from a more common stir fry, so you may need a bit more salt than you expect. Just use to taste.
  • Serve immediately over rice.

Reviews & Comments 7

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  • byGilles 6 years ago
    Chinese dishes are famous all over the world I like all Chinese dishes.This recipe is my favorite.
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  • sitbynellie 9 years ago
    Ooooooh this looks good. Another good one keni.
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  • jkirk 10 years ago
    What should I make first? This or your Chicken With Spinach And Bleu Cheese. I want them both.
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  • elgourmand 10 years ago
    Nice combo Keni. I’m a soyo fan so a touch of that will get added and I usually use some bamboo shoots in my stir fries. These days I dig them up out of the bamboo grove out back and they are delicious. Don’t remember being all that thrilled with the canned ones. The mustard will be something I haven’t tried before. Thanks for this no olive post. RJ
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