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Stir-fried
chicken strips, green pepper, baby corn and scallion combined
with savory-sweet Chinese hoisin sauce.
(Read
the related
blog post.)
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| 1
cup long-grain rice |
| 3
tablespoons hoisin sauce |
| 3
tablespoons soy
sauce |
| 1
tablespoon water |
| ½
teaspoon sesame
oil |
| 2
tablespoons peanut oil |
| 12
oz (360g) skinless chicken breast fillet—cut into
strips |
| 1½
green peppers (capsicum)—julienned |
| 14
oz (420g) canned baby corn—cut
into pieces |
| 2
cloves garlic—minced (crushed) |
| 2
scallions (spring onions)—thinly sliced on the diagonal |
COOK
the rice. MIX together the hoisin sauce, soy sauce, water
and sesame oil in a small bowl. HEAT a wok or large frying pan
over a high heat then add 1 tablespoon of peanut oil. ADD the
chicken and stir-fry for 3
minutes. REMOVE from the wok and set aside on a plate. REHEAT
the wok, add the remaining tablespoon of oil and stir-fry the
green pepper for 2 minutes. ADD the corn and garlic and stir-fry
for 1 minute. ADD the scallion (reserve a little for garnish)
and stir-fry for 30 seconds. ADD the sauce mixture and chicken
and stir-fry to combine and heat through. GARNISH with the reserved
scallion and serve over rice.
Variations:
Replace the chicken with shrimp, scallops or tofu. Use red
pepper instead of green, or a combination of both.
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