This is a great meal for a busy night--for some added fun, leave the forks in the cabinet and bring out the chopsticks!
INGREDIENTS
1 T low-sodium soy sauce
1 t hoisin sauce
1 c warm water
1 T cornstarch
1 t peanut or olive oil
1 t garlic, minced
1 t ginger, minced
1 t Thai hot sauce
2 c mushrooms, sliced
2 c broccoli slaw or chopped broccoli
1 c carrots, shredded
1 red pepper, roasted
2 c chicken breasts, cooked and cubed
DIRECTIONS
Combine the soy sauce, hoisin, water, and cornstarch in a small bowl. Stir to combine; set aside. In a flat bottomed pan or wok set to high heat, add the oil, garlic, ginger, and Thai hot sauce. Stir fry for 1 minute. Add the vegetables and chicken. Stir fry, moving all ingredients in the wok quickly for 3-4 minutes. Add prepared sauce and continue to cook until the liquid thickens. Serve with brown rice or rice noodles.
Makes four two cup servings.
Number of Servings: 4
| Nutritional Info |
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| Amount Per Serving: | |
| Calories: 148.9 | |
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| Total Fat: | 2.3g |
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| Total Carbs: | 12.7g |
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| Dietary Fiber: | 2.7mg |
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| Protein: | 18.9g |
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