Stir-Fry Chicken And Vegetable Delight
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
52
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cup
Chicken2 tbsps
Corn Starch (argo®)1 tbsp
Sugar1 clove
Garlic (minced)3 tbsps
Soy Sauce1 tbsp
Hoisin Sauce340 g
Sugar Snap Peas (*)230 g
Mushroom (sliced)1 cup
Green Onion (sliced)Directions:
1
Combine all stir-fry sauce ingredients in a small bowl; set aside
2
Heat 2 tablespoons oil in wok or large skillet over medium-high heat
3
Add chicken and cook 4 to 6 minutes or until cooked through
4
Add onion and remaining 1 tablespoon oil and stir-fry 1 minute
5
Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes
6
Stir sauce mixture until blended, then pour into wok
7
Add green onions
8
Stirring constantly, bring to boil and boil 1 minute
9
Serve with rice