🌎 The World Cookbook

1 1/2 pounds boneless skinless chicken thighs cut into 1/2-inch pieces
1 large egg white
1 tablespoon arrowroot or cornstarch
1/2 pound bacon cut into 1-inch pieces
1- inch fresh ginger cut into tiny matchsticks
2 bell peppers any color, stemmed and cut into 1-inch pieces
1 bunch of green onions trimmed and cut into 1-inch pieces
1 tablespoon chili paste we use Sambal Oelek
2 tablespoons brown sugar
1/2 cup soy sauce

In a large bowl, whisk together the arrowroot and the egg white. Toss the chicken pieces in this mixture and set aside. In a small bowl, whisk together the soy sauce, brown sugar and chili paste and set aside. Heat a large skillet over high heat. Add the bacon pieces and cook, stirring frequently, until they are crisp and browned, approximately 7 minutes. Drain all but 1-2 tablespoons of bacon grease and add the chicken and the ginger to the pan. Cook over high heat until browned, approximately 3-4 minutes. Add the bell peppers and green onions and stir to combine. Cook over high heat, stirring until crisp tender, about 2-3 minutes. Add the soy sauce mixture and stir to combine. Cook about 2 minutes, until the sauce is thick enough to coat the meat and vegetables. Enjoy!