This recipe can be make with chicken or meat and any vegetables of your choice. Make sure to follow the Master Stir-Fry quick tips to ensure perfect stir fry results.
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
1 bunch broccoli, cut into florets
1 package shiitake mushrooms
2 to 3 carrots, thinly sliced
1 red bell pepper, chopped
1 cup onion, diced
1 (8-ounce) can sliced water chestnuts, drained
1 cup chicken broth
1/4 cup hoisin sauce
1 tablespoon soy sauce
1 teaspoon powdered ginger
2 tablespoons cornstarch
In a large skillet, sauté pan or wok, heat the pan over high heat. When smoking, reduce heat to medium-high and add oil.Add the chicken and cook for 4 to 5 minutes or until lightly browned. Add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts. In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch. Add to chicken mixture and bring to a boil over medium-high heat. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens. Serve over rice.
delicious beyond compare!
I bought your book and was looking for a chicken stir fry recipe in it. You have it here on your web site but not in your book. How come? Actually I wa Ted a Passover chicken stir fry recipe. Do you have one? I would appreciate an answer to both questions.
I have a lot of stir fry recipes on the website but the book is focused on Shabbos recipes and thats more of a weekday option.