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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. Serve over rice or lo mein noodles.
3. Asian Sauce:
4. 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.
5. 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.
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