Spicy Soy Chili Chicken Stir Fry

Recipe printed from Jenn's Food Journey, adapted from Saveur magazine
- Serves 2 -

1/4 cup low sodium soy sauce
2 Tablespoons rice vinegar
2 Tablespoons chili paste (Sambal Oelek)
1 Tablespoon honey
1/4 teaspoon ground ginger
1 garlic clover finely minced OR 1/4 teaspoon garlic powder
1/2 teaspoon cornstarch
1/2 lbs chicken, cut into bite size pieces
1 red pepper, thinly sliced
2 teaspoons vegetable oil

In a measuring cup, mix together all the ingredients except the chicken; set aside.

Over medium high heat, in a wok or a deep, non-stick skillet, add the vegetable oil. When oil is hot, add the chicken and stir fry for 4 minutes. Add the peppers and continue to stir fry for another 4 minutes or until the chicken is no longer pink. Add the sauce mixture and stir to combine. Bring to boil, stirring constantly, until sauce thickens. Remove from heat and serve over rice or noodles. Enjoy!