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I had 2 boneless skinless chicken breasts on hand, so I cut the recipe in 1/2. I substituted Texas 1015 sweet onion for the red, used rice vinegar with a pinch of sugar, used garlic chili sauce instead of the paste, and threw in roasted cherry and poblano peppers (spicy!), as well as a slice of roasted eggplant. Instead of the dried peppers, I used a 1/2 t chipotle powder and included some chopped shitaki mushrooms because I love them. It was delicious! I also doubled the stir-fry sauce. Will definitely make again...

By flygrrrl7 | 

March 29, 2008