Ingredients
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3 tablespoons hoisin sauce
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2 tablespoons cornstarch
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1/2 cup chicken broth
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2 tablespoons rice vinegar
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2 tablespoons sugar
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2 teaspoons chili-garlic sauce
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1 tablespoon oil
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1 tablespoon minced peeled gingerroot
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2 garlic cloves, minced
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2 medium carrots, thinly sliced on the diagonal
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1/4 cup unsalted dry roasted peanuts
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1 green bell pepper, chopped
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1 lb chicken breast, cut into strips
Instructions
- Combine the chicken, 1 TBSP of the hoisin sauce and 1 TBSP of the cornstarch in a bowl. Toss to coat and set aside.
- Combine remaining 2 TBSP hoisin sauce, 1 TBSP cornstarch and the chicken broth, rice vinegar, sugar and chili garlic sauce and set aside.
- Heat a large, deep skillet over medium heat. Add oil. Then add chicken. Stir fry until almost done, 2-3 minutes.
- Add ginger and garlic, stir-fry about 15 seconds.
- Add pepper, carrots and peanuts. Stir-fry until crisp-tender about 2 minutes.
- Add hoisin sauce mixture and cook, stirring constantly until it boils and thickens and chicken is done (about 2-3 minutes).
- Serve with rice, if desired.