Fiery Chili Chicken Stir Fry

• By
• Catherine Roscoe Barr

Image by Catherine Roscoe Barr
Use up your leftover veggies in this chili chicken stir fry

Shredded cabbage, in the form of coleslaw mix, makes an easy addition to a stir fry dinner

Just like I can never seem to finish a bunch of cilantro or parsley before it goes bad, coleslaw often meets a similar fate in my fridge. I had leftover coleslaw from making fish tacos and was determined to find another use for the leftovers.

My husband recently bought some hot chili sauce and was hoping it would make an appearance in an upcoming meal so, with some chicken breasts I had in the freezer, I decided to make a stir fry.

This meal was so easy to make, so healthy and delicious, and you could swap the chicken for any protein you have on hand: pork, beef, shrimp or tofu.

Ingredients

• 3 chicken breasts, sliced
• 2 tsp sweet chili sauce
• 2 tsp soy sauce
• 1 tsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp vegetable oil
• 1/2 bag coleslaw 
• 4 green onions, chopped
• 1 cup brown rice
• hot chili sauce, to taste

Instructions

1. Cook brown rice according to package instructions, takes about 45 minutes.
2. In a large bowl, combine chicken, sweet chili sauce, soy sauce, sesame oil and garlic, stirring well to combine.
3. Heat 1/3 of vegetable oil in wok over medium-high heat.
4. Add coleslaw, tossing to coat with oil, and cook for 1 minute.
5. Add green onions and cook for another minute. Remove vegetable mixture to bowl.
6. Add remaining vegetable oil and, once hot, add chicken.
7. Cook, stirring frequently, until chicken is no longer pink in middle.
8. Serve chicken over brown rice and coleslaw mixture, and drizzle with hot chili sauce.