Description
I got this recipe out of the food network magazine. Its very versatile. Feel free to change the veggies to satisfy your needs. Yummy! Prep time includes 1hr. Of marinating time.
Ingredients
- Boneless Skinless Chicken Breast
- Cornstarch
- Rice Wine
- Egg White
- Soy Sauce
- Hoisin Sauce
- Chicken Broth
- Scallions
- Garlic Cloves
- Fresh Ginger
- Vegetable Oil
- Water
- Asparagus
- Shiitake Mushroom
- Edamame
- Snap Peas
Instructions
- Whisk together the egg white, 1 tbs
- Cornstarch and 1 tbs
- Rice wine or sherry
- Cube the chicken, season with salt and pepper and marinate in this mixture for 1 hour
- Make the sauce by mixing 1 tbs
- Cornstarch, 1 tbs
- Hoisin, 1 tbs
- Soy sauce, 1 tbs
- Rice wine or sherry and 1 / 2 cup chicken broth
- Mix until well combined
- Drain excess marinade from the chicken
- Heat 1 / 2 tbs
- Oil in a wok or deep skillet on med-hi heat
- Cook the chicken until opaque
- About 2-3 minutes
- Remove the chicken from the wok and dump out any excess oil
- Put 1 tbs
- Water in the hot wok and add the garlic, ginger and scallion
- Cook for 30 seconds and add the vegetables
- Cook for 3-4 minutes stirring occasionally
- Add the sauce to the wok and then add the chicken
- Stir to combine
- Cook until the chicken is cooked through and the sauce has thickened, 3-4mins more
- Serve over rice