- 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
- Asian Sauce:
- 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
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.Asian Sauce:
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.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Thank you! your flag was submitted.