This is another old dish that I created when I was heavy into my stir frying. I love stir fry as it is so quick and easy for week night meals and pretty healthy. The other week while browsing in Goodwill I found a brand new Greenpan Wok and I’ve been enjoying the wonders of stir frying again. I can’t repeat too much how important it is to have a great non-stick pan, preferably a wok. It makes everything so much easier. I came up with this easy sweet and spicy sauce while experimenting and it’s one of my favorites for my stir fry meals.You can use whatever type of vegetables you prefer and frozen works just as well as fresh.
What you will need…
1 lb boneless & skinless chicken breast, cubed
2 tbsp vegetable or olive oil
2 tbsp Minced Garlic
1 cup chopped white onion
1 each red and green bell peppers, sliced
1 cup carrots, sliced
1 cup green beans, sliced
1 cup of broccoli, sliced
1 cup mushrooms, sliced
1 tbsp lite soy sauce
2 tbsp hoisin sauce
3 tsp sriracha sauce
1 tbsp cornstarch
3 oz warm water
1/4 tsp ground ginger
In a small bowl mix soy sauce, hoisin sauce and sriracha with ginger. In a separate bowl mix cornstarch with warm water until fully diluted and add to sauce mixture, set aside. Season chicken with seasonings of your choice, I use Adobo, garlic powder and cayenne pepper. Add the vegetable oil to the pan and let it heat up. Then add the garlic and onion and cook about 5 minutes until it begins to brown.
Add chicken and cook until brown.
Remove chicken with garlic and onions from pan and set aside.
Add carrots, string beans and broccoli to pan and stir fry for 2-3 minutes.
Next, add peppers and mushrooms and stir fry for another 2-3 minutes.
Add chicken mix back to pan and stir fry for an additional minute.
Finally, add the sauce mixture to pan and thoroughly coat everything, then cook until fully heated.
Serve with rice of your choice, I like to use Jasmine Rice. You can also use lo mein noodles.
Serves 4. Enjoy!