Ingredients:
3 Tbsp Sutter Buttes Habanero, Citrus Habanero or Thai Chili Oil
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1/2 cup red onion, thinly sliced
1 cup zucchini, half-moon sliced
1 cup small broccoli florets
8oz firm tofu cut into large chunks or 3 chicken breasts, thinly sliced
1 clove garlic, minced
1/2 cup teriyaki sauce
2 cups sliced bok choy
1/4 tsp freshly ground black pepper
1/4 tsp Sea Salt
1/2 cup snow peas
1 Tbsp sesame oil
Directions:
Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. In a wok or large skillet, heat 2 Tbsp of Sutter Buttes chili infused oil; Thai (mild), Habanero (Hot),or Citrus Habanero (Hot) over high heat. Once hot, add the peppers and onion while stirring constantly. While continuing to stir, add successively the squash, broccoli, eggplant, tofu or chicken, garlic, and teriyaki sauce. Cook, stirring, constantly for 2 minutes. Add the bok choy, pepper and salt and cook, stirring, until crisp-tender, about 2 minutes. Stir in snow peas, remaining Tbsp of Sutter Buttes chili oil and 1 Tbsp sesame oil. Remove from heat. Serve immediately.