Ingredients
- 3 ounce. broccoli
- cut in pcs
- 2 med. onions
- minced
- 1 green or possibly red pepper
- coarsely minced
- 2 (4 ounce.) cans whole mushrooms liquid removed
- or possibly fresh mushrooms washed
- squeezed
- and sliced
- 3 lbs. chicken breasts
- 1/2 c. cornstarch
- 2 teaspoon grated ginger root (optional)
- 1 to 2 garlic cloves
- chopped
- 1 c. water
- 1 tbsp. cornstarch
- 3 teaspoon dry sherry
- 3 teaspoon cider vinegar
- 3 teaspoon hoisin sauce
- 4 teaspoon soy sauce
- 2 teaspoon instant chicken bouillon granules
- 4 to 5 dry red peppers (optional if desired spicy food)
- Oil
- rice
Instructions
- Wash chicken and cut into bite size pcs.
- Coat chicken pcs with cornstarch.
- Heat oil in wok over high heat (375 degrees).
- Add in chicken, cook completely till golden (about 5 min).
- Drain on paper towel.
- Stir fry ginger and/or possibly garlic (1 minute).
- Add in onion and stir fry 1 min.
- Add in broccoli, pepper, and mushrooms.
- Stir fry (2 min).
- Combine water and remaining ingredients.
- Add in to vegetable mix.
- Add in chicken.
- Cook and stir fry till liquid boils and becomes translucent/soft.
- Remove warm peppers.
- Serve over rice.
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