New Recipe

Because I know that the same old can get kind of boring, I tried out this new (to me) recipe the other night, and it was soooooo yum! So I thought I would share it. A little twist on the classic stir-fry. Definitely going to be added to the rotation.

Chicken Hoisin

• 2 chicken breasts cut into bite sized pieces
• 1 tbsp cornstarch (I used flour)
• 1 tbsp cooking sherry or rice wine/vinegar (I used red wine vinegar)
• 1 tbsp. soya sauce
• 4 tbsp. oil
• 1 green pepper
• 8 water chestnuts sliced (the store was out, so I used celery)
• 1/4 lb. mushrooms sliced
• 1/2 tsp. salt
• 2 tbsp. hoisin sauce
• Roasted cashews

Coast chicken in cornstarch, add wine and soya sauce. Pat 1 tbsp. of oil in wok and heat. Add green pepper, mushrooms, water chestnuts and salt, stir-fry for 2 1/2 minutes. Set aside. Add remaining oil and heat. Add chicken, stir-fry until cooked. Add hoisin sauce. Return veggies to wok and cook 1 minute. Add cashews and heat through. Serve with rice!

Enjoy!