Recipe
Sweet & Salty Sauteed Chicken and Vegetables
Prep Time: 20 min
Cook Time: 55 min
Serves: 4
This colourful dish combines sweet and salty flavours and is perfect served over Jasmine or Basmati rice.
Contributed By: Poulet du Québec
Ingredients
2 tbsp (30 mL)
canola oil
1
red pepper(s), cut into strips
1
yellow pepper(s), cut into strips
1
orange pepper, cut into strips
2 1/2 cups (625 mL)
sugar snap peas, stems removed
1 lb (0.5 kg)
boneless, skinless chicken thighs, cut into strips
1 lb (0.5 kg)
boneless, skinless chicken breast(s), cut into strips
2 tbsp (30 mL)
ginger, fresh, chopped
3
cloves garlic, chopped
1/3 cup (75 mL)
hoisin sauce
1/4 cup (60 mL)
low-sodium soy sauce
1/4 cup (60 mL)
maple syrup
1/4 cup (60 mL)
low-sodium chicken broth
2
green onion(s), minced
sesame seeds, black or white, for garnish
Instructions
1
In a wok or large frying pan, heat 1 tablespoon (15 mL) canola oil over high heat and sauté the peppers with the snow peas for 3 to 4 minutes. Set aside.
2
Still in the wok or large frying pan, add the rest of the canola oil and sauté the chicken strips for about 5 minutes to brown well.
3
Add the garlic and ginger and sauté 1 more minute without browning the garlic or ginger.
4
Add hoisin sauce, soy sauce, maple syrup and stock to the chicken strips and keep stirring for 5 minutes to make sure the flavours are well blended.
5
When the chicken is done, add the peppers, snow peas and green onions and continue cooking for 2 minutes to warm through. Adjust seasoning to taste.
6
Sprinkle each portion with sesame seeds.
7
Serve with jasmine rice.