Recipe Database
Stir Fry Chix
Stir Fry Chix
Serves: 2

2 pounds chix breasts, boneless and skins, julienne cut
peanut oil for sautéing
1 red bell pepper, julienned
1 yellow pepper, julienned
1 red onion peeled and julienned
1 head broccoli cut into florets
1/2 lb. snow peas
2 tbs. chopped ginger
3-4 cloves crushed garlic
1/2 cup Hoisin Sauce
1/4 cup soy sauce
1/4 cup cornstarch diluted in a small amount of water

Heat wok over high hest. Add peanut oil , spread around wok and when oil smokes place chix in wok, carefully. Brown chix, and stir. Brown chix more and add vegetables and stir. When veggies soften add ginger and garlic. Cook for a minute or two and add all liquids except cornstarch mixture. Stir in liquids, allow to reduce slightly, taste and adjust seasonings. Make a well in the mixture and stir in the cornstarch mix in small amts. until desired thickness is achieved. Toss everything together in the wok and cook for another minute or two. turn off heat and transfer to serving plate.