Yield: 4 Servings

Scott Nowell

My quick chicken stir-fry with fresh or frozen vegetables. Frozen is easier/faster, Fresh is definitely better. Great with steamed rice and pot stickers.

Chicken & Marinade

• 12oz sliced chicken
• 1pinch salt
• 1tsp sesame oil
• 1pinch white pepper
• ½egg white
• 1-3TBS corn starch

Vegetables

• 1lb Asian style frozen vegetables

– or –

• 1lb mixed fresh vegetables: broccoli, green beans, onions, mushrooms, etc.

Sauce

• 1cup chicken stock
• 2-3TBS hoisin sauce
• 1TBS Shaoxing rice wine (or dry sherry)
• 1tsp soy sauce

Slurry

• 1TBS corn starch
• 2TBS water

Stir-Fry

• 1clove of garlic, minced
• 1tsp ginger, minced

Marinate chicken:

In a bowl add sliced chicken, salt, egg white, white pepper, sesame oil.  Mix well and add cornstarch. Mix to coat well and add more as needed. Set aside to  marinate for 15 to 30 minutes.

Premix sauce:

Mix vinegar, Shaoxing wine, hoisin sauce, sugar and soy sauce in a small bowl.

Make slurry:

Whisk together 1 TBS of cornstarch and 2 TBS of water in a bowl.

Stir fry:

Heat a wok to high, add 1-2 TBS oil to the wok and add chicken. Cook on one side until slightly brown, about 2 minutes. Flip and cook for 2 more minutes. Break up and stir fry until cooked through, another 2-3 minutes. Remove to bowl.

Add another TBS of oil to wok and stir fry vegetables for a minutes or two. Add 1/4 cup of water or stock and cover and cook until vegetables are starting to become tender. Add premix sauce to wok and bring to boil. Add slurry a little at a time, bring to boil to thicken and add more to reach desired consistency. Add more of any sauce ingredient to taste. Return chicken to pan and stir to coat. Heat through until all of chicken is done.

Serve with rice.