Hoisin Chicken Stir Fry

Note: Oops! No picture again. This was great because I just used the vegetables I had on hand - broccoli, peppers, and pea pods, but you use anything like. Also, I used pre-cooked chicken so that sped up the cooking time significantly. It had an adequate amount of sauce for Mike. This was about 4 servings.

3-4 cups vegetables, cooked
1-2 cups pre-cooked chicken, cubed
1 to 2 garlic cloves, minced
1 c. water
1 tbsp. cornstarch
3 tsp. cider vinegar
3 tsp. hoisin sauce
4 tsp. soy sauce
2 tsp. instant chicken bouillon granules

1) Heat a large skillet or wok over medium heat. Add garlic, chicken, and vegetables with a small amount of oil. Saute until warm.
2) Add water, cornstarch, cider vinegar, hoisin sauce, soy sauce, and chicken bouillon to a small bowl. Mix well.
3) Slowly pour the liquid mixture over the meat and vegetables. Cook to desired consistency.
4) Serve over white rice

source: http://www.cooks.com/rec/doc/0,1639,146186-250192,00.html


Alea said…
I love having a couple of base recipes available to adapt to what is on hand. this is a perfect recipe for a gardener!

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