HOISIN CHICKEN STIR FRY WITH STRING BEANS AND WATERCHESTNUTS

PORTIONS: 3

INGREDIENTS

MARINADE FOR CHICKEN

1 lb. skinless, boneless chicken strips

1 tbsp. soy sauce

1 tbsp. lime juice

¼ tsp. Salt

4 tbsp. cornstarch

4 tbsp. oil

In a bowl combine chicken with soy sauce, lime juice and salt. Let it marinade for 1 hour.

At the time to start frying coat the chicken with cornstarch. 

Heat up the oil in a Wok or frying pan and brown the chicken. Set aside.

SAUCE

1¼ cup chicken broth or water

½ cube chicken bouillon

1 tbsp. rice vinegar

1 tbsp. Shao Hsing rice cooking wine

2 tbsp. hoisin sauce

2 tsp. cornstarch

1 tbsp. sesame oil 

In a bowl dissolve the chicken bouillon and cornstarch in water. Add and mix the rest of the ingredients.

OTHER INGREDIENTS

2 tbsp. vegetable oil

1 shallot cut in Julianne

2 minced garlic cloves

2 tsp. minced ginger

1 dry hot red pepper, crushed

½ cup sliced carrots

2 cups sliced shiitake mushrooms

⅔ cups fresh water chestnuts, peeled and sliced

1½ cups string beans cut in pieces and blanched

METHOD

Heat the oil in a Wok or frying pan and stir fry shallots, garlic, ginger, hot crushed pepper and water chestnuts together.

Add and stir fry carrots with shiitake mushrooms. 

Add and stir fry string beans.

Add chicken and heat it up.

Add sauce and let it thicken. Cook for 1 minute and serve.

SAUCE

1¼ cup chicken broth or water

½ cube chicken bouillon

1 tbsp. rice vinegar

1 tbsp. Shao Hsing rice cooking wine

2 tbsp. hoisin sauce

2 tsp. cornstarch

1 tbsp. sesame oil

In a bowl dissolve the chicken bouillon and cornstarch in water. Add and mix the rest of the ingredients.

OTHER INGREDIENTS

2 tbsp. vegetable oil

1 shallot cut in Julianne

2 minced garlic cloves

2 tsp. minced ginger

1 dry hot red pepper, crushed

½ cup sliced carrots

2 cups sliced shiitake mushrooms

⅔ cups fresh water chestnuts, peeled and sliced

1½ cups string beans cut in pieces and blanched

SAUCE

1¼ cup chicken broth or water

½ cube chicken bouillon

1 tbsp. rice vinegar

1 tbsp. Shao Hsing rice cooking wine

2 tbsp. hoisin sauce

2 tsp. cornstarch

1 tbsp. sesame oil

In a bowl dissolve the chicken bouillon and cornstarch in water. Add and mix the rest of the ingredients.

MARINADE FOR CHICKEN

1 lb. skinless, boneless chicken strips

1 tbsp. soy sauce

1 tbsp. lime juice

¼ tsp. Salt

4 tbsp. cornstarch

4 tbsp. oil

In a bowl combine chicken with soy sauce, lime juice and salt. Let it marinade for 1 hour.

At the time to start frying coat the chicken with cornstarch.

Heat up the oil in a Wok or frying pan and brown the chicken. Set aside.

Heat the oil in a Wok or frying pan and stir fry shallots, garlic, ginger, hot crushed pepper and water chestnuts together.

Add and stir fry carrots with shiitake mushrooms.

Add and stir fry string beans.

Add chicken and heat it up.

Add sauce and let it thicken. Cook for 1 minute and serve.