Sweet and Spicy Stir Fried Chicken
- Ready In:
- 8mins
- Ingredients:
- 19
- 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
- Combine 1 tablespoon each cornstarch and soy sauce in medium bowl. Add chicken and stir to combine. Set aside.
- Combine chicken stock, rice vinegar, brown sugar, sesame oil, hoisin sauce, soy sauce, chili garlic sauce and cornstarch. Set aside.
- Heat 1 tablespoon oil over high heat in large wok.
- Add frozen vegetables. Stir fry until thawed, about 3 minutes.
- Remove from wok and set aside. Carefully wipe wok dry.
- Return wok to high heat; add remaining oil.
- Add garlic, green onions and chili paste and stir fry until fragrant, about 1 minute.
- Add chicken and stir fry until almost cooked, about 2 minutes.
- Add sauce, vegetables and asparagus.
- Bring to a boil and cook 1-2 minutes, or until sauce thickens.
- Remove from heat and garnish with green onions and cilantro.
- Serve over favorite noodles or rice.
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RECIPE SUBMITTED BY
I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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