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Tip: Try turkey breast or thigh strips instead of chicken breast.
Stir together broth, soy sauce, chili garlic sauce, hoisin sauce, vinegar, sugar and cornstarch until smooth; set aside. Chop vegetables and chicken into thin strips
In large non-stick wok, heat 2 tsp of the oil over medium-high heat. Stir-fry chicken for 2 to 3 minutes or until juices run clear when chicken is pierced. Remove to plate.
Add remaining oil to skillet; stir-fry onion, carrots, pepper and ginger until tender-crisp, 3 to 5 minutes.
Return chicken to pan; stir sauce mixture and add to pan.
Bring to boil and cooking until slightly thickened, about 2 minutes. Sprinkle with basil.
(75 mL) sodium reduced chicken STOCK or water
2 tbsp soy sauce
1 tbsp each Asian chili garlic sauce, hoisin sauce and rice vinegar
1 tsp each OF honey and cornstarch
4 tsp vegetable oil
12 oz Chicken BREAST
1 Onion, 2 Carrots, 1/2 each Sweet Red and Yellow Pepper
1 tbsp GRATED ginger