Sunday, March 23, 2014
Spicy Hoisin Stir-Fry Chicken and Cabbage
This Chicken is cooked in Spicy Hoisin Sauce in stir fry with cabbage and other good vegetables;it is delicious over rice or noodles
What you Need:
1 1/4 lb Chicken, cut into cubes
2 tablespoons soy sauce
3 cloves garlic, finely chopped
1 tablespoon grated ginger-root, if desired
1/3 cup hoisin sauce
1/3 cup water
1 tablespoon cornstarch
1/2 teaspoon crushed red pepper flakes
1 tablespoon Hot Sauce(optional)
2 tablespoons olive oil
1/2 head fresh Cabbage Shredded
1 medium onion diced
1 Cup Mushrooms sliced
1 cups ready-to-eat baby-cut carrots, cut lengthwise into julienne strips
2 tablespoons water
1/2 cup cashew halves, if desired
How to Make it:
In medium bowl, mix chicken, soy sauce, garlic and ginger-root; set aside. In small bowl, mix sauce
ingredients with wire whisk until well blended; set aside.
In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add Chicken mixture,
cook 1 minute without stirring. Stir-fry 1 to 2 minutes or
until chicken is cooked through. Transfer chicken mixture to clean bowl.
To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add cabbage, onion, and carrots; cook 2 minutes, add mushrooms stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until cabbage and carrots are crisp-tender.
Return chicken to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to
coat mixture with sauce. Cook 2-4 minutes, stirring occasionally, until sauce is thickened. Sprinkle
each serving with cashews.
Serve the stir-fry mixture over hot cooked rice or Asian noodles.