Sweet and Spicy Stir Fried Chicken

This sophisticated main meal combines Oriental vegetables, including edamame kernels, snow peas, bamboo shoots and shitake mushrooms with tender pieces of chicken. A chili sauce and hot chili paste provide the heat while hoisin sauce and brown sugar sweeten the pot. Serve over noodles or rice.

• Ready In: 8 mins
• Serves: 6-8

Ingredients

• 1  tablespoon cornstarch
• 1  tablespoon soy sauce
• 1  lb chicken, cut in thin strips

• SAUCE

• 3⁄4 cup  chicken stock
• 3  tablespoons rice vinegar
• 3  tablespoons brown sugar
• 1  tablespoon  sesame oil
• 1  tablespoon hoisin sauce
• 2  tablespoons soy sauce
• 1  teaspoon  chili  garlic sauce (to taste)
• 1  tablespoon cornstarch
• 2  tablespoons canola oil, divided
• 1 (600 g) bag  europe's best imperial blend  vegetables
• 4  garlic cloves, finely chopped
• 2  green onions, sliced
• 1  teaspoon  hot chili paste
• 0.5 (300 g) bag  europe's best asparagus spears, cooked according to package directions, and sliced in 1 1/2 - inches
•  green onion (to garnish)
•  cilantro, chopped for garnish

Directions

1. Combine 1 tablespoon each cornstarch and soy sauce in medium bowl. Add chicken and stir to combine. Set aside.
2. Combine chicken stock, rice vinegar, brown sugar, sesame oil, hoisin sauce, soy sauce, chili garlic sauce and cornstarch. Set aside.
3. Heat 1 tablespoon oil over high heat in large wok.
4. Add frozen vegetables. Stir fry until thawed, about 3 minutes.
5. Remove from wok and set aside. Carefully wipe wok dry.
6. Return wok to high heat; add remaining oil.
7. Add garlic, green onions and chili paste and stir fry until fragrant, about 1 minute.
8. Add chicken and stir fry until almost cooked, about 2 minutes.
9. Add sauce, vegetables and asparagus.
10. Bring to a boil and cook 1-2 minutes, or until sauce thickens.
11. Remove from heat and garnish with green onions and cilantro.
12. Serve over favorite noodles or rice.