Excellent chicken and vegetable pairing.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ⅔ cup chicken or vegetable broth
- 2 tablespoons Argo® Corn Starch
- 1 tablespoon sugar
- ½ teaspoon Spice Islands® Crushed Red Pepper
- 1 clove garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon dark sesame oil
- 3 tablespoons Mazola® Corn Oil
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
- 1 onion, cut into thin wedges
- 12 ounces sugar snap peas*
- 1 red bell pepper, cut into thin strips
- 8 ounces mushrooms, sliced
- 1 (8 ounce) can sliced bamboo shoots, drained
- ½ cup sliced green onions
- Hot cooked rice
Instructions
- Combine all stir-fry sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.
- * Or substitute green beans or asparagus.
Nutrition Facts
| Calories | 320 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 4 g |
| Protein | 23 g |
| Saturated Fat | 2 g |
| Sodium | 649 mg |
| Sugars | 6 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I did not like this recipe. at the last minute I was struggling to find ways to make it taste better. very bland!
Was quick and easy…and loved by all. I added some broccoli and fresh green beans. I substituted water chestnuts for the bamboo shoots
Excellent recipe and I would have given it 5 stars but it did need more flavor. I think I would double the sauce or at least the spices the next time. Chinese food always has a ton of garlic! Also, in my opinion, it was not a simple recipe. Quite a bit of prep time.
Hubby says this is a keeper because he loves anything sweet. I was thrilled to find a use for my hoisin sauce. Quick and easy using pre-cooked chicken. I followed the recipe exactly, but added some ginger as another reviewer suggested, which helped the taste.
A good, all purpose stir fry sauce. I used totally different vegetables (red onion, green beans and cauliflower) but that’s not really the point of this recipe. Stir fry is very flexible and as long as you use the right technique and a good sauce, the meat and veggie combinations can be changed up. Unless you’re cooking in a wok, I will recommend that the meat be cooked first and then removed from the pan and added back in with the sauce. This keeps the meat juicier and your pan from getting too crowded. I made these additions: ginger, 3 cloves of garlic, about 1/2 tsp of chili powder Substitutions: fish sauce instead of hoisin because that’s what I had in the house.
I tweaked the recipe a little… I used hot chili paste because we like a little heat and substituted with whichever veggies I had handy that stir fry well. (Green beans and broccoli instead of snap peas a
Needed a little peppery seasoning of some kind but good basic recipe for any variety of veggies you happen to have on hand. Do increase the soy sauce, cornstarch mixture maybe adding a little sherry if you have it.
Delicious. Don’t need rice or noodles with this one. Made spice changes other reviewers recommended to add flavor and spiciness: 1/2 tsp red pepper flakes 3 garlic cloves 1 tsp grated fresh ginger 1 tsp sriracha
Very good recipe but add the ginger like mentioned in another comment.
I used peanut oil and stir-fryed in my wok. Improvised by using Trader Joe’s frozen bell peppers with onions mix, as I chose this recipe at the last minute and lacked fresh veggies.I food processed the garlic and onions to intensify their flavor, and stir-fried these first, then added the chicken. I doubled the sauce.
This was delicious and super easy to make. Everyone in the family liked it, even my picky 11 year old. I followed the recipe exactly except I changed the veggies because I didn’t have the exact ones listed in the recipe in my refrigerator. I did pound the chicken before I sliced it into strips which thins it and makes it more tender. It’s not necessary to do this though. I will be making this again and again. It’s so good.
I used snow peas and broccoli’ mushrooms onion and green onion for fresh vegetables added extra vegetables . I added fresh ginger as someone else had suggested . Next time I will cut back on the red crush pepper. My husband does not like pepper. I think the fresh ginger will compensate for omitting the crush pepper. Also I did not have sesame oil so I added peanut oil and rice wine vinegar.
Fantastic dish. I didn’t have hoisin sauce so I added a bit more dark soy, honey and black pepper. Also stirred in some carrots and broccoli. Loved the outcome!
Great basic recipe. It can be tweaked to your own tastes. I also reduced the corn starch and added ginger. I used vegetables I had on hand instead of what was called for in the recipe. Will definitely make again
This recipe was literally dinner on the fly! I wanted something fresh and different, so I was up for the culinary challenge. I adjusted the recipe a little, omitting the sugar, red pepper flakes and green onions. When I prepared the sauce, I gathered broth, soy and hoisin sauce with one teaspoon Sriracha with 3 cloves minced garlic and a full teaspoon of freshly grated ginger. I let the sauce mix and sit for 20 minutes while I prepared the chicken and veggies. Grilled chicken with S/P, sesame oil (not corn oil) and half sliced brown onion .. removed from pan and in the same pan added all veggies with a little more sesame oil till wilted and cooked through. Added the chicken, sauce and corn starch till heated through. I served this over a bed of rice noodles instead of rice, it was a *HUGE* winner!!! Best wishes for Delicious Dishes 😉
Will definitely make this again! I did add some fresh grated ginger as was suggested by others but didn’t change anything else. Very tasty!
Really easy to make. The sauce tasted a little chalky from the cornstarch….I probably didn’t have the measurements exactly right though. Maybe add more liquid next time. I used Asian Chili Sauce rather than crushed red pepper and cut back on the sugar. Flavor and consistency was pretty good. I used red peppers, white onion, snap peas and fresh mushrooms. I also cheated and reheated grilled chicken leftovers. I would definitely try this recipe again.
would have rated 5 but did add fresh ging
Very good. The only addition was fresh ginger. I always go a little heavy on the hoisin cuz I love it. Just used whatever veg I had in the fridge. Nice flavour!
We loved this recipe! Quick, easy and delicious!
This was awesome. Not too salty or sweet. Marinated the chicken overnight w/ Garlic Expressions, soy sauce and 5 Spice.