Simple Chicken and Vegetable Stir-Fry
Jun. 19th, 2010 10:03 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
albatross_eatsOriginally found here
I haven't tried anything from The Crepes of Wrath yet, but I'm liking that her recipes are simple and I tend to have everything she calls for, except the Hoisin sauce. If the recipes taste as good as they look I'm sure we'll go through it fine!
2 tablespoons olive oil
1/2 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 chicken breasts, cut into bite-sized pieces
1 cup green beans
juice of 1 lemon
1 tablespoon granulated sugar
1 teaspoon Sriracha
3 tablespoons low-sodium soy sauce
1 tablespoon Hoisin sauce (if you’ve never had it before, start with 2 teaspoons and add 1 more if it’s not too strong)
1 teaspoon cornstarch
2 teaspoons water
1/2 cup canned mushrooms, rinsed and drained
1 can water chestnuts, rinsed and drained
1. Heat the olive oil in a large skillet or wok. Add in the diced onion and bell pepper and saute for 5 minutes over medium-high heat until softened. Toss in the minced garlic and cook for 1 minute. Add in the chicken and cook until almost all of the pink is gone, but not quite.
2. Add in the green beans and cook for another 3-5 minutes, then add in the combined lemon juice, sugar, Sriracha, soy sauce, and Hoisin sauce. Combine the cornstarch and water and add that in as well. Cook until slightly thickened, about 5 minutes, then add in the mushrooms and water chestnuts and cook until heated through. Serves 3 on its own, serves 4 when served with rice.
I haven't tried anything from The Crepes of Wrath yet, but I'm liking that her recipes are simple and I tend to have everything she calls for, except the Hoisin sauce. If the recipes taste as good as they look I'm sure we'll go through it fine!
2 tablespoons olive oil
1/2 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 chicken breasts, cut into bite-sized pieces
1 cup green beans
juice of 1 lemon
1 tablespoon granulated sugar
1 teaspoon Sriracha
3 tablespoons low-sodium soy sauce
1 tablespoon Hoisin sauce (if you’ve never had it before, start with 2 teaspoons and add 1 more if it’s not too strong)
1 teaspoon cornstarch
2 teaspoons water
1/2 cup canned mushrooms, rinsed and drained
1 can water chestnuts, rinsed and drained
1. Heat the olive oil in a large skillet or wok. Add in the diced onion and bell pepper and saute for 5 minutes over medium-high heat until softened. Toss in the minced garlic and cook for 1 minute. Add in the chicken and cook until almost all of the pink is gone, but not quite.
2. Add in the green beans and cook for another 3-5 minutes, then add in the combined lemon juice, sugar, Sriracha, soy sauce, and Hoisin sauce. Combine the cornstarch and water and add that in as well. Cook until slightly thickened, about 5 minutes, then add in the mushrooms and water chestnuts and cook until heated through. Serves 3 on its own, serves 4 when served with rice.