Total Time
50mins
Prep 30 mins
Cook 20 mins

After several unsucessful stir-fry attempts, I came up with this recipe adapted from several different sources. It's easy and just the right blend of falvors for my family. You can use whatever vegetables you like, but I use onions, broccoli, and water chestnuts.

Ingredients Nutrition

Directions

  1. Combine water or broth and soy sauce in a medium bowl. Add cornstarch and stir to dissolve.
  2. Add ketchup, hoisin sauce, garlic, and pepper flakes and stir well.
  3. Add chicken and stir to coat. Cover and let sit for 20-30 minutes.
  4. Add 1 tbsp oil to a large skillet. Heat skillet to medium-high heat. Add chicken mixture and vegetables as desired. Cover and cook 20 minutes, or until chicken is no longer pink. Stir occasionally.
  5. This is best served over hot white rice.

Reviews

(3)
Most Helpful

This was easy to make & a nice weeknight meal. I reduced the amount of red pepper flakes by half and used carrots, green beans, onions, mushrooms, bamboo shoots, & water chesnuts. Next time I will make additional sauce to stir in at the end so there is more sauce to ladle on the rice. Made for ZWT6~ Asia. Thank you for sharing your recipe!

Susie D June 01, 2010

Mmmm! This was so tasty! I did change one thing, however: I baked the chicken instead of pan frying. I cooked the chicken plain in a 375F oven for about 20 minutes, took it out and brushed it with the sauce, and then returned it to the oven to bake for another 10-15 minuts. It came out unbelievably tender and juicy. Thanks for posting!

bricookie55 September 06, 2007

Excellent!! This recipe has great flavor. I added broccoli, a yellow bell pepper, and onion. I will add more veggies next time. I served it over brown rice. Thanks!

Lingering_Dream February 23, 2007

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