I originally got the recipe from Men's Health but ended up doing some major tweaking- mostly due to the unavailability of some stuff.Instead of peanut oil, I used canola oil. I didn't see the point in going out and spending money on a bottle of oil I'll rarely used. For the same reason, I used oyster sauce instead of fish sauce. I almost didn't, since fish sauce tastes nothing like oyster sauce but, for some reason, I had already had a jar of oyster sauce and I knew I wasn't going to be using it for anything else...
Oh, and ginger, so not worth it. Don't get me wrong, I love ginger, but have you ever tried to peel and mince ginger? Not fun. I don't know, maybe there's an easier way but I always found the task annoying. So, instead, I used soy ginger broth instead of chicken stock or wine. It was cheaper than a bottle of wine (which I didn't have) and Trader Joe didn't have chicken stock in stock (ha ha ha).
I cut back the amount of chicken and added bell peppers. Oh, and as always, I doubled the amount of garlic it called for. Speaking of which, I found out that Michael doesn't like garlic. Seriously? Who doesn't like garlic.
WARNING!!!!!
Wear some gloves when handling the jalapeno peppers!!!
I always thought jalapenos were like the weak sissy peppers of the pepper world, barely a notch above the bell peppers, you know? I wasn't scared! Whatever!
Oh.
My.
Goodness!!!
As I was slicing, I guess I sliced open some seeds or something. The capsaicin irritated the crap out of my hands and it burned. I didn't feel it at first but it started about an hour after cooking and slowly started to get hotter and hotter and hotter. A couple of hours later it was pretty freaking painful. Needless to say, washing my hands a bajillion times didn't do anything.
Oh, but speaking of peppers... if you like your stir fry a bit on the spicey side, throw in some of the jalapeno seeds. It's the seeds that packs the heat, not the actual veggy part.














































