This simple and elegant dish is really enjoyed by my daughter and her friends.Just prepare the vegetables before and everything is on the dinner table in a second.I cooked this stir- fry for dinner which I served it over rice and since the next day was Sunday I used the left over stir-fry ,heated it up on low boiled some spaghetti and mix it with the sauce ,there lunch is on the table.
Ingredients
1 boneless and skinless chicken breast finely sliced
1 red bell pepper finely sliced
2 carrots peeled and finely sliced
1/2 on an onion finely sliced
2 Serrano pepper cut into diagonally
1 tablespoon minced garlic
1 teaspoon grated ginger
1 tablespoon shirracha
3/4 cup chicken stock
1tablespoon corn starch
1 tablespoon soy sauce
2 teaspoon hoisin sauce
salt to taste
pepper to taste
1 tablespoon oil
Method
1. Heat 1/2 tablespoon oil in a skillet ,add in chicken ,add in salt ,shirracha and pepper.Cook for a couple of minutes on high heat and then remove the chicken and keep it aside.
2.Add in the other half of the oil ,add in carrots,red bell pepper,onions,garlic and ginger Serrano pepper,salt and pepper and stir fry on high heat for couple of minutes.Know add the chicken back to the skillet and add in hoisin sauce ,mix it together.
3.In a bowl mix in chicken stock,soy sauce and corn starch and add it the chicken and veggie and cook it for until the sauce thickens.
4.Serve it over rice or add in spaghetti as I have shown it over here.
Note cook spaghetti according to the package direction and mix it to the chicken and vegetables stir fry.
