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Sweet and Spicy Stir Fried Chicken

This sophisticated main combines Oriental vegetables, including Edamame kernels, snow peas, bamboo shoots and shitake mushrooms, with tender pieces of chicken. A chilli garlic sauce and hot chilli paste provide the heat while hoisin sauce and brown sugar sweeten the pot. Serve over noodles or rice.

Preparation Time: 15 minutes
Cook Time: 8-10 minutes
Freezing: not recommended
Serving: 6-8 servings

Ingredients:

•   15mL (1 tbsp) cornstarch
•   15mL (1 tbsp) soy sauce
•   454g (1lb) chicken, cut in thin strips

Sauce:
•   175 mL (¾ cup) chicken stock
•   45mL (3 tbsp) rice vinegar
•   45mL (3 tbsp) brown sugar
•   15mL (1 tbsp) sesame oil
•   15mL (1 tbsp) hoisin sauce
•   30mL (2 tbsp) soy sauce
•   5mL (1 tsp) chili garlic sauce, or more to taste
•   15mL (1 tbsp) cornstarch
•   30mL (2 tbsp) canola oil, divided
•   1 bag Europe’s Best® Imperial Blend Vegetables, frozen
•   4 cloves garlic, finely chopped
•   2 green onions, sliced
•   5mL (1 tsp) hot chili paste
•   ½ bag Europe’s Best Asparagus Spears, cooked according to package directions and sliced in 1 ½” (7.5cm)
•   Green onions and cilantro for garnish

Preparation:

1.  Combine 1 tbsp each (15mL) cornstarch and soy sauce in medium bowl.
2.  Add chicken and stir to combine. Set aside.
3.  Combine ingredients for sauce and set aside.
4.  Heat 1 tbsp (15mL) oil over high heat in large wok.
5.  Add frozen vegetables. Stir fry until thawed, about 3 minutes.
6.  Remove from wok and set aside. Carefully wipe woke dry.
7.  Return wok to high heat and add remaining oil.
8.  Add garlic, green onions and chili paste and stir fry until fragrant, about 1 minute.
9.  Add chicken and stir fry until almost cooked, about 2 minutes.
10.  Add sauce, vegetables and asparagus spears.
11.  Bring to a boil and cook 1-2 minutes, or until sauce thickens.
12.  Remove from heat and garnish with green onions and cilantro.
13.  Serve over your favourite noodles or rice.

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