Spicy Peanut Chicken Stir Fry with Shiitake Mushrooms
- 2 Tbsp sodium reduced soy sauce 30 mL
- 1 Tbsp hoison sauce 15 mL
- 2 Tbsp seasoned rice vinegar 30 mL
- 1 Tbsp cornstarch 15 mL
- 3 Tbsp sweet chili sauce 45 mL
- 2 cloves garlic, minced
- 1 Tbsp minced ginger 15 mL
- 3 green onions, chopped
- 1 lb chicken strips 500g
- 3 Tbsp canola oil 45 mL
- 1 onion, thinly sliced
- 2 red peppers, thinly sliced
- 1 lb broccoli, cut into bite size pieces 500g
- 2 medium carrots, peeled and sliced diagonally
- 1/2 lb shiitake mushrooms 250g
- salt and pepper to taste
- cooked rice
- 1/3 cup chopped, toasted peanuts 75 mL
- 1. Combine soy sauce, hoison sauce, seasoned rice vinegar, cornstarch, sweet chili sauce, garlic, ginger, and green onions in medium glass (non-reactive) bowl. Reserve half of the marinade. Stir chicken strips into the other half of the marinade, to combine all ingredients. Let stand 15 minutes for flavors to develop.
- 2. Pour canola oil into large wok and place over medium high heat. Add chicken mixture and stir fry until chicken is golden brown and just cooked through. Remove chicken from pan and set aside.
- 3. Add vegetables to the pan. Season mixture with salt and pepper. Cook and stir vegetables just until browned and tender crisp, about 5 minutes. Add remaining marinade and the chicken to the vegetables. Reduce heat to low and just heat mixture until corn starch is thickened, about 1 minute. Spoon over cooked rice and garnish with toasted peanuts.
6 to 8 servings
|Total Fat||11 g|
|Saturated Fat||1.5 g|
Chicken and Mango
Mangoes have not always been a major cooking ingredient in Chinese cooking but with the introduction of modern fusion cuisine, it has become a popular staple. Traditionally candied walnuts would have been the garnish for this type of dish but here macadamia nuts provide a nice balance. Use a slightly under-riped mango as it will hold up its texture better when stir-frying.
Chicken With Ginger and Cashews
This classic Cantonese stir-fry traditionally uses cashews that are deep fried. A healthier approach is to oven roast the nuts which brings out more flavor of the cashews. Young ginger is available mostly in the spring and summer and is more tender and milder in flavor than the regular ginger that is found year round. Young ginger is pale yellow and does not require peeling and has pink-tipped shoots. If you find young ginger, reduce the amount by half.