1lb chicken thinly sliced or cubed
2-3 garlic cloves minced or grated
1 Tbs grated fresh ginger
2 cups broccoli florets
1 can drained water chest nuts
2-3 carrots peeled and sliced
2 cups sliced mushrooms
2 stalks celery sliced
1 red bell pepper or sweet chili sliced
The Hunan Sauce:
4 Tbs Soy Sauce
Red chili flakes to taste
1 Tbs rice vinegar
1/4 cup Shao Hsing Chinise cooking wine or sherry
2 tsp sesame oil
1 Tbs brown sugar
2 Tbs Hoisin Sauce
1 Tbs Oyster Sauce
Step 1: Prepare Hunan Sauce and set aside until later.
Step 2: Heat 1 Tbs canola oil in a large wok style pan. Add chicken that has been seasoned with some salt and pepper. Fry until 3/4 cooked through. Transfer out of wok into dish until later.
Next add little more oil if needed and stir fry sliced mushrooms until browned.
If needed add a little more oil to pan and stir fry carrots, broccoli, celery, peppers in wok.
Finally add the cooked chicken, water chestnuts and Hunan Sauce that was prepared earlier to wok and stir fry for several minutes.
When the vegetables reach your desired texture turn off stove and taste for seasoning.
Taste for salt and seasoning. Serve hot with rice or noodles. Enjoy.
For those of you that are curious about my old photo.... I hope the new pictures out do it.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.