HOISIN CHICKEN STIR FRY
Joan Ten Harmsel
ingredients
- Marinade:
- 4 tsp. soy sauce
- 4 tsp. dry sherry
- 2 tsp. cornstarch
- 2 lbs. boneless chicken breasts, cut 3“x1/4”
- Sauce:
- 1/4 c. soy sauce
- 2 Tbsp. dry sherry
- 2 Tbsp. cornstarch
- 1 tsp. sugar
- 2 tsp. sesame oil
- 2 Tbsp. water
- 2 Tbsp. vegetable oil
- 1 tsp. minced fresh ginger
- 1 1/2 tsp. minced fresh garlic
- 12 ounces sliced mushrooms
- 1 1/2 c. green peppers, cut 3“x1/4”
- 1 bunch green onions, slivered
- 1/4 c. hoisin sauce
- Brown rice
directions
- 1
For marinade: Combine soy sauce, sherry and cornstarch. Mix in chicken and let marinate for 30 minutes.
- 2
For Sauce: Combine soy sauce, sherry and cornstarch. Mix in sugar, sesame oil and water. Set aside.
- 3
Heat vegetable oil over high heat in wok. Add chicken, ginger and garlic; stir fry 2 minutes. Add mushrooms and stir fry 3 minutes. Add peppers and onions and cook 2 more minutes or until chicken is done. Stir in sauce until thickened and bubbly. Mix in hoisin sauce. Serve over brown rice.
Source: Joan Ten Harmsel
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