My husband and I love Asian food and we love stir-fry. My husband is a vegan and I am not, so making meals that fit both our dietary preferences can be tricky. Stir-fry is a great compromise as components can be cooked separately and then pulled together at the end for a tasty meal. Filled with vegetables, there's very little guilt and it's a lot easier to make than it may look.

Step 1: Ingredients

-Sweet Chili Sauce (I used Frank's)

-Chicken (or other meat/seafood of choice)

-Bell peppers

-Onions

-Water Chestnuts

-Mushrooms

-Snow peas

-Rice

-Oil

***Tofu or other non-meat options also work well***

Step 2: Food Prep

First thing I did was clean and cut up my chicken into smaller pieces so it would cook quicker. Once the pieces were cut up, I put them in a plastic baggy and poured some of chili sauce into the bag for marinating. I marinated the chicken in the fridge for about 30 minutes, but you can do longer.

Next I cut up all of my vegetables and then briefly marinated them in the chili sauce as well.

We love rice, so I cooked up some Basmati rice to go with the meal. Just follow the directions on your rice bag, I like a firmer rice for texture so I cooked it with 1 1/4 cup of water per cup of rice instead of 2:1.

Step 3: Stir-Frying

Get your wok and heat it up on high, add a tiny bit of oil.

Because my husband is vegan, I cooked the vegetables first. Once the wok was nice and hot I threw the vegetables in and added a little more chili sauce. Cook 3-5 minutes, or until it's done to your preference.

I am not vegan or vegetarian, so after the vegetables were cooked, I threw the chicken on my little indoor grille with a bit more chili sauce and cooked until the meat was white and the juices ran clear.