Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings
Ingredients
Sauce:
- ⅓cupwater
- ¼cuphoisin sauce
- ¼cupsoy sauce
- ¼cupsherry
- 2 ½tablespoonsminced fresh ginger root
- 2tablespoonsrice vinegar
- 2tablespoonssesame oil
- 1tablespoonoyster sauce
- 1tablespoonsugar
- 1 ½tablespoonscornstarch
- 2clovesgarlic, minced
Directions
Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.
Cook’s Note
If fresh ginger root is not available, you can substitute ginger paste (such as Gourmet Garden) which can be found in the refrigerated produce section of the supermarket.
If the sauce is too thick for you, thin it out by adding a bit more water until you arrive at a consistency you like.
Nutrition Facts (per serving)
| 392 | Calories |
| 21g | Fat |
| 24g | Carbs |
| 27g | Protein |
