Monday, February 4, 2013
Szechuan Chicken w/ Peanuts
4 c veggies, chopped (onions, carrots, bell peppers, squash, celery, broccoli, cauliflower, etc)
3T hoisin sauce
1/2 c chic broth
2T rice vinegar
2t chili-garlic sauce
1T olive oil
2t ground ginger (powder)
2 cloves garlic
~combine the chicken, 1T of hoisin sauce and in a bowl and toss well to coat. set aside.
~combine the remaining 2T of hoisin sauce, corn starch, broth, vinegar, sugar and chili-garlic sauce and ginger in a small bowl. set aside.
~Heat the oil in a wok.
~add the chicken and stir fry until almost cooked through, about 3-4 minutes.
~add the veggies and the garlic and stir fry until crisp tender, about 3-4 minutes.
~add the sauce mixtures and cook and stir until the mixture is thick and bubbly, about 1 minute.
~add the peanuts, and stir to combine.
~serve over hot rice.
this recipe is from Mary Kay, (the one she served at sarah's wedding).