Speedy Asian Chicken Stir-Fry

This recipe may look lengthy, but if you get everything chopped and measured beforehand, it’s ready in less than 15 minutes. Serve over steamed rice or Chinese noodles. Add Chinese chili sauce if you like it spicy.

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Serves 4

Ingredients:
1/3 cup (75 mL) water
3 tbsp (45 mL) hoisin sauce
2 tbsp (25 mL) soy sauce
1 tsp (5 mL) each of cornstarch and dark sesame oil
1 to 2 tsp (5 to 10 mL) hot Chinese chili sauce
Stir-fry:
1 tbsp (15 mL) vegetable oil
2 boneless skinless chicken breasts, cut into thin finger-length strips
2 medium Ontario Carrots, peeled and thinly sliced diagonally
1/3 Ontario Celery Root, peeled and cut into thin finger-length pieces
1 cup (250 mL) small Ontario Broccoli florets
1/2 cup (125 mL) thinly sliced red onion
1 tbsp (15 mL) finely minced gingerroot
2 cloves Ontario Garlic, minced
1 Ontario Sweet Red Pepper, thinly sliced
3 stalks Ontario Bok Choy, washed and sliced


Preparation Instructions:
In small bowl, stir together water, hoisin, soy, cornstarch, sesame oil and chili sauce until cornstarch dissolves.

Stir-fry: In large wide skillet or wok, heat oil over medium-high heat. Add chicken; stir-fry until no longer pink inside, about 4 minutes. Remove from pan and set aside.

Add carrots, celery root, broccoli, red onion, ginger, garlic and
1/4 cup (50 mL) water. Stir-fry until just tender, about 4 minutes.
Return chicken to pan; add red pepper and bok choy. Stir-fry until bok choy leaves wilt, 2 to 3 minutes. Add hoisin mixture; stir-fry until vegetables are coated and tender-crisp, 2 to 3 minutes.

Nutrition Information (1 Serving):
Protein: 16 grams
Fat: 6 grams
Carbohydrates: 18 grams
Calories: 197
Source of Fibre

Recipe courtesy of Foodland Ontario.