½ red, yellow, orange or green pepper (or a combination) (sliced)
1 small white onion, sliced
1 small summer squash, sliced in strips
For Marinade:
2 tbs oil (high heat like safflower)
1 tbs red wine vinegar
¼ tsp garlic powder
1 tsp basil leaves
salt and pepper to taste
2-3 tbs Balsamic, red wine, or sherry vinegar
Additional oil for stir frying
Garnishes such as fresh chopped parsley or basil, olives, green onion, capers, and fresh grated cheese.
Instructions
Slice the chicken breast, pancetta, and veggies as for a stir fry
Combine all the marinate ingredients and coat the sliced chicken breast. Let set for about 30 minutes.
Heat the wok on medium high to high. It may smoke a bit. Add a touch of oil (a tbs or two) then cook the chicken breast. Remove from wok and set aside (3-4 minutes)
Render the pancetta fully in the wok then add to the reserved chicken.
Add an additional touch of oil and cook the vegetables in the order listed. Allow the green beans to get almost fully cooked before adding the other veggies. Salt and pepper the veggies as you cook them.
Add the cooked chicken and pancetta back into the wok and toss to combine and reheat. Splash the final dish with a tablespoon or two of a high end vinegar
Finish by garnishing. Serve with pasta, bread or just in a bowl.
Recipe by Right Size Life at https://rightsizelife.com/the-stir-fry-written/