Stinger Stir Fry

• 4 slices thick cut peppered bacon, julienned
• 4 boneless, skinless chicken breasts cut into 1/2" cubes
• 12 ounces fresh broccoli florets, cut into bite sized pieces
• 2 jalapeno peppers, seeded, rinsed and chopped
• 1 can sliced water chestnuts, drained and patted dry
• 1 teaspoon BBQ seasoning
• salt & pepper to taste
• 1/4 cup sweet chili sauce (like Sky Valley or Mae Ploy)

1. Cook bacon in a wok or cast iron skillet over medium high heat until crispy. Remove with slotted spoon and let drain on paper towels
2. While bacon is cooking, cubed and season chicken breasts with BBQ seasoning, salt and pepper. Cook chicken in bacon drippings until browned and cooked through. Remove with slotted spoon and let rest with the bacon.
3. Drain the skillet, reserving 1TBS of the drippings. Add in the vegetables and cook for two minutes. Add 1TBS water and cover with lid. Let steam for 2 to 3 minutes.
4. Add bacon and chicken and stir to combine. Add sweet chili sauce and heat through. Dish it up and enjoy!

bacon, chicken breasts, broccoli florets, peppers, water chestnuts, bbq seasoning, salt, sweet chili sauce

Taken from food52.com/recipes/37719-stinger-stir-fry (may not work)