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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
3 tablespoons soy sauce |
1 tablespoon water or 1 tablespoon chicken broth or 1 tablespoon vegetable broth |
1 tablespoon cornstarch |
1 tablespoon ketchup |
1 tablespoon hoisin sauce |
4 teaspoons garlic |
1 teaspoon red pepper flakes |
2 chicken breasts |
1 cup broccoli spear (optional) |
1 small onion, diced (optional) |
1/4 cup water chestnut (optional) |
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.
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