Spicy Korean Chicken

Whenever I go to Pei Wei, I always order one of two things. Shrimp Pad Thai with no egg, no peanuts and extra sauce or Spicy Korean Chicken with brown rice and extra vegetables. I am well aware there is very little actual Thai influence or Korean influence in either dish, but I love them both anyhow.  I found the recipe for the sauce on Yahoo Answers.  I made some changes to better suit what I thought how the sauce is made.  The sauce wasn't a perfect match, but I loved this stir fry anyhow.  The vinegar provides a tangy kick, which I loved.  C cleaned his plate and Miss F liked the chicken, broccoli, carrots and the peas from inside the snow peas.

Spicy Korean Chicken

¼ cup soy sauce
½ cup water
2 tablespoons rice vinegar
1 tablespoon Sriracha
1 tablespoon corn starch
2 tablespoons vegetable oil, divided
1 small head broccoli, cut into bite sized pieces
1 bell pepper, cut into bite sized pieces
2 carrots, peeled and sliced
1 cup sliced mushrooms
1 hand full of snow peas
½ onion, cut into bite sized pieces
1 teaspoon grated ginger
1 garlic clove, minced
2 boneless skinless chicken breasts, cut into bite sized pieces
1 tablespoon toasted Sesame seeds

In a small bowl, whisk together soy sauce, water, vinegar, Sriracha and corn starch. Set aside. Heat one tablespoon of the oil over medium high in a wok or large skillet. Stir fry the broccoli, bell peppers, carrots, mushrooms, snow peas and onions for 2 to 3 minutes, until crisp tender. Remove the vegetables from the wok. Add the remaining oil and heat. Add the ginger and garlic, then add the chicken. Stir fry until cooked through, about 3 to 5 minutes. Pour the soy sauce mixture into the wok and stir until thickened. Return the vegetables to the pan, toss to coat in the sauce. Sprinkle the Sesame seeds over top and serve over rice.

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