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
Directions
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:
- 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
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.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By krhilbur_390904
Indianapolis, IN
on October 03, 2005
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Easy weeknight meal!
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