A stir-fry is probably one of the easiest things you can learn to make.  As much as I love food, I only developed the confidence to hone my cooking skills about four years ago, so you can only imagine that when I first moved to New York, I was a frequent visitor to Seamless and a fan of Trader Joe's frozen section. Needless to say though, I feel like I've come a long way.  Even though I still love my take-out, I think it's more important to know everything that goes into my food.  This stir-fry is one of the first things I learned to perfect.  I've altered this recipe many times, but one thing stays the same -- the fresh ingredients.  An integral part to cooking in my kitchen.

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Spicy Chicken Stir-Fry serves 2, under 30 minutes

2 organic free-range skinless chicken breasts, cut into 1-inch cubes Celtic sea salt Freshly ground pepper 2-3 tablespoons all-purpose flour 1/4 cup red wine vinegar 1 1/2 tablespoon brown sugar 1 tablespoon macadamia oil or a neutral cooking oil 1 clove of garlic, finely minced 1/4 teaspoon chili peppers* 3 Thai chili peppers, finely diced, stems removed*

In a shallow bowl, combine flour, a few pinches salt, and pepper, make sure it's combined evenly.  Toss chicken in the mixture, evenly coating each piece.  In a medium non-stick saucepan  heat oil on medium-low, add garlic.  Add chicken to pan, and cook until golden brown.

In a small bowl combine sugar and vinegar.  Dissolve sugar.

Brown chicken, then add vinegar and sugar mixture to pan, and let it reduce.  Add Thai chilis and cooking for another 1-2 minutes.  Remove from heat, and serve with a side of white rice.  Also delicious tossed in a salad, brown rice, or on its own.

*skip these ingredients if you don't like it spicy