Stir-Fried Hoisin Chicken with Vegetables (Le Creuset)

By sandiB2010

Full-flavored tender chicken and lightly cooked vegetables make a quick and very healthy mid-week meal. Marinating the chicken (use the ready-sliced chicken strips for speed) for just a few minutes while preparing the vegetables makes all the difference in the flavor of this recipe.

Ingredients

• 1 pound boneless and skinless chicken breasts (or 1 (12-ounce) package ready-sliced strips)
• 2 tablespoons dark soy sauce
• 2 tablespoons rice wine or dry sherry
• 1 garlic clove, crushed
• 1 piece fresh ginger root (1 inch), chopped finely
• 4 scallions
• 4 ounces snow peas
• 4 ounces bok choy
• 2 tablespoons peanut oil
• 1 can bamboo shoots, drained
• 2 tablespoons hoisin sauce
• Freshly ground black pepper
• 2 level teaspoons sesame seeds

Preparation

Step 1

Slice chicken into strips and place in a non-metallic dish with the soy sauce, rice wine or sherry, garlic and ginger. Leave to marinate while preparing the vegetables.

Trim the scallions, discarding most of the top green part and the root end. Cut the remainder into thin slices. Wash and dry the snow peas, then snap off the ends and remove the string. Wash and dry the bok choy thoroughly, and chop into bite-size pieces.

Heat one tablespoon of the oil in the stir-fry pan over a medium heat. Add the scallions and saute for 1 minute. Remove chicken from marinade and pat off excess with a paper towel. Add chicken and stir-fry briskly for 4 to 5 minutes until cooked through and browned on all sides. Use a slotted spoon to remove the chicken from the stir-fry pan and keep hot.

Add remaining oil to the pan and, when hot, add the snow peas and bok choy. Stir-fry for just 1 to 2 minutes, then add the bamboo shoots. Cook 1 to 2 minutes more.

Return the chicken to the pan with the hoisin sauce and 2 tablespoons of water. Toss to coat. Season with a little black pepper. Serve over white or brown rice and sprinkle with sesame seeds.