- 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
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
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:
- 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.
