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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) soy sauce |
1 teaspoon(s) hoisin sauce |
1 cup(s) warm water |
1 tablespoon(s) cornstarch |
1 teaspoon(s) peanut or olive oil |
1 teaspoon(s) garlic minced |
1 teaspoon(s) ginger minced |
2 cup(s) mushrooms sliced |
2 cup(s) broccoli slaw or chopped broccoli |
1 cup(s) carrots shredded |
1 whole(s) red pepper roasted |
2 cup(s) chicken breasts cooked and cubed |
Directions:
1. Combine the soy sauce, hoisin, water, and cornstarch in a small bowl. Stir to combine; set aside. In a flat bottomed pan or wok set to high heat, add the oil, garlic, ginger, and Thai hot sauce. Stir fry for 1 minute. Add the vegetables and chicken. Stir fry, moving all ingredients in the wok quickly for 3-4 minutes. Add prepared sauce and continue to cook until the liquid thickens. Serve with brown rice or rice noodles.
2. Makes four two cup servings.
3. Calories/serving
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