Veggie Chicken Stir Fry Monday, January 23, 2012


3 TBSP low-sodium soy sauce
2 TBSP hoishin sauce
1 cup warm water
1 TBSP cornstarch
1 tsp peanut oil
1 tsp garlic, minced
1 tsp ginger, minced
1 tsp Thai hot sauce
2 cups mushrooms, sliced
2 cups chopped broccoli
1 cup matchstick carrots
1 red bell pepper, cut into strips
2 cups chicken breasts, cubed


Combine the soy sauce, water, haishin and cornstarch in a small bowl. Stir to combine; set aside. In a flat bottomed pan or wok set to high heat, add the oil, garlic, ginger, and Thai hot sauce. Stir fry for 1 minute. Add the chicken. Stir fry, moving all ingredients in the wok quickly for 3-4 minutes. Add the vegetables and cook an additional couple of minutes or until tender-crisp. Add prepared sauce and continue to cook until the liquid thickens. Serve with rice, brown rice or rice noodles.


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