Prep 30 mins
Cook 10 mins
A recipe created by me that a friend, formerly from Hong Kong, cooked it, and said, "it was great" :-)
- 1 3⁄4 lbs chicken breasts, defatted
- 1⁄2 cup soy sauce
- 3 tablespoons dry sherry
- 3 tablespoons cornstarch
- 1⁄4 cup vegetable oil
- 1⁄4 cup scallion, green and white parts, sliced diagonally
- 2 (16 ounce) bags stir fry vegetables
- 1 lb whole mushroom
- 1⁄4 cup fresh ginger, peeled and minced
- 1⁄2 cup garlic, minced
- 4 whole green bell peppers, seeded and julienned
- 1⁄2 cup hoisin sauce
- 1⁄2 cup dry sherry
- 2 teaspoons fresh ground black pepper
- 2 1⁄2 tablespoons sesame oil
- In a mixing bowl, combine soy sauce, sherry and cornstarch. Add the chicken and toss until coated. Let chicken stand in marinade for at least 10 minutes (while getting ingredients in bowls).
- In a sprayed+oiled wok or saute pan, heat the vegetable oil over high heat until just smoking.
- Add the scallions and ginger, and stir-fry for about 30 seconds.
- Add the chicken, reserving any remaining marinade, and stir-fry for about 5 minutes, until the chicken is just done.
- Add the vegetables+mushrooms, green peppers and stir-fry for another minute.
- Add the hoisin sauce, sherry, salt and black pepper, and combine.
- Add sesame oil to the marinade remaining in the bowl, stir it, and add to the wok.
- Toss to blend well and BOIL, then simmer until slightly thickened. TASTE? Remove from the heat, drizzle with the sesame oil .
This recipe is anything but bland, it's just not spicy. I used fresh broccoli and carrots and stir-fried them ahead of time and then added them. Ended up adding about 1/2 cup of chicken broth as the sauce was very concentrated. I also added just a bit of chili paste to give it a kick. Sweet and savory--very good!
I cut this recipe to serve 4, and used a mixture of fresh and frozen vegetables . Did all the preparation first, then it was quickly cooked. DH and I enjoyed it, and found the flavours and blending just right, DD felt it was a little too spicy, I think perhaps she found the sherry and sesame oil just a little too much for her younger tastebuds. I served this over egg noodles, for an enjoyable supper. Made for PAC Fall 2008
We were looking for a spicy stir fry to compliment our white wine. Unfortunately we found this recipe a little bland...nothing spicy about it. We used fresh veggies instead of frozen and threw in some noodles. The recipe doesn't specify how much hoisin sauce to use so we used about 2 tablespoons (for a 2 person serving). Probably won't try this one again.