Hoisin Chicken

• 8 oz. fresh broccoli, cut in 1-inch pieces
• 2 medium yellow onions, chopped
• 1 red or green pepper
• 1 (8 oz.) can whole button mushrooms
• 1 broiler-fryer chicken, cut into serving size pieces
• 1/2 c. cornstarch
• 3 c. vegetable oil
• 2 tsp. grated cheese
• 1 c. water
• 1 Tbsp. cornstarch
• 3 Tbsp. dry sherry
• 3 Tbsp. cider vinegar
• 3 Tbsp. hoisin sauce
• 4 tsp. soy sauce
• 2 tsp. instant chicken bouillon granules

1. Chop pepper coarsely.
2. Coat chicken pieces with 1/2 cup cornstarch.
3. Heat oil in wok over high heat.
4. Add chicken, 1 at a time, to hot oil (cook only 1/3 of pieces at a time).
5. Cook until golden and completely cooked (5 minutes).
6. Drain on paper when all pieces are cooked.
7. Remove all but 2 tablespoons oil from wok. Stir-fry ginger in oil over medium heat 1 minute.
8. Add onions to ginger; stir-fry over high heat 1 minute.
9. Add broccoli, pepper and mushrooms.
10. Stir-fry 2 minutes.
11. Combine water and all remaining ingredients and add to wok.
12. Cook and stir until warm and liquid boils.
13. Return chicken to wok and stir until chicken is hot, about 2 minutes.
14. Delicious!

fresh broccoli, yellow onions, red, button mushrooms, chicken, cornstarch, vegetable oil, grated cheese, water, cornstarch, sherry, cider vinegar, hoisin sauce, soy sauce, instant chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=567035 (may not work)