Hoisin Chicken Stir Fry Recipe

• 3 ounce. broccoli, cut in pcs
• 2 med. onions, minced
• 1 green or possibly red pepper, coarsely minced
• 2 (4 ounce.) cans whole mushrooms liquid removed, or possibly fresh mushrooms washed, squeezed,
• and sliced
• 3 lbs. chicken breasts
• 1/2 c. cornstarch
• 2 teaspoon grated ginger root (optional)
• 1 to 2 garlic cloves, chopped
• 1 c. water
• 1 tbsp. cornstarch
• 3 teaspoon dry sherry
• 3 teaspoon cider vinegar
• 3 teaspoon hoisin sauce
• 4 teaspoon soy sauce
• 2 teaspoon instant chicken bouillon granules
• 4 to 5 dry red peppers (optional if desired spicy food)
• Oil
• rice

1. Wash chicken and cut into bite size pcs.
2. Coat chicken pcs with cornstarch.
3. Heat oil in wok over high heat (375 degrees).
4. Add in chicken, cook completely till golden (about 5 min).
5. Drain on paper towel.
6. Stir fry ginger and/or possibly garlic (1 minute).
7. Add in onion and stir fry 1 min.
8. Add in broccoli, pepper, and mushrooms.
9. Stir fry (2 min).
10. Combine water and remaining ingredients.
11. Add in to vegetable mix.
12. Add in chicken.
13. Cook and stir fry till liquid boils and becomes translucent/soft.
14. Remove warm peppers.
15. Serve over rice.

broccoli, onions, green, mushrooms, chicken breasts, cornstarch, ginger root, garlic, water, cornstarch, sherry, cider vinegar, hoisin sauce, soy sauce, instant chicken, red peppers, oil, rice

Taken from cookeatshare.com/recipes/hoisin-chicken-stir-fry-34215 (may not work)