Meal #12 was originally going to be Chicken Papaya but I couldn't find any green papaya at the time so I ended up using frozen chicken thighs and the remaining bell peppers and mushrooms for another stir fry dinner. I also had some of the garlic chicken dipping sauce left from the other night so I decided to use that as the sauce base. This meal ended up being a last minute dinner idea and it came out pretty good. I unfortunately don't have a picture of it to share, it pretty much looked like the pork stir fry minus the noodles.
CHICKEN STIR FRY
3 lbs. chicken thighs, cut into small pieces
1/2 onion, sliced
2 tbsp. garlic, minced
1 each red, yellow, orange bell pepper, sliced
2 cups white mushrooms, sliced
Garlic Soy Sauce:
I used about 1 cup of the remaining garlic soy sauce from the garlic chicken I made previously. Here's the link to the recipe on the blog post: http://anchetaandco.blogspot.com/2010/08/july-2010-meal-8-garlic-chicken.html
Brown chicken with garlic. Add onions and cook til rendered. Add remaining veggies and sauce. Cook till veggies are tender and pepper to taste.