| Total: | 1 hr 15 min |
| Prep: | 1 hr |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 5 strips chicken
- 2 ounces broccoli florets
- 1-ounce bean sprouts
- 2 ounces mushrooms, sliced
- 1-ounce bamboo shoots
- 2 ounces water chestnuts
- 1-ounce carrots
- 2 ounces red pepper
- 1-ounce baby corn
- 2 ounces red onions, chopped
- 2 ounces Asian Sauce, recipe follows
- 3 tablespoons soy sauce
- 3 tablespoons Hoisin Sauce (available at most supermarkets)
- 1/4 cup brown sugar
- 1/3 cup pineapple juice
- 1/2 cup orange juice
- 1 tablespoon chopped, fresh ginger
- 1 clove garlic, minced
- 1-ounce Kitchen Bouquet
- 1/4 cup cornstarch, to thicken
- 1/3 cup water
Instructions
- Over high heat in very large, dry skillet or wok, add the chicken strips and cook stirring for about 3 minutes. Add the remaining ingredients and stir fry until crisp tender.
- Serve over rice or lo mein noodles.
- In saucepan, combine all ingredients, except the cornstarch and water. Cook for 45 minutes over medium heat. Place cornstarch in bowl and slowly add water, stirring constantly, until it becomes a paste. Slowly add the paste mixture to the pot, stirring constantly, until the sauce thickens. Add sauce to the stir fry mixture before serving.
Reviews
Easy weeknight meal!