Garlic, Soy, Ginger and hoisin chicken stirfry
- Number of Servings: 5
Ingredients
691g Chicken Breast (3 breasts)375g sliced button mushrooms4 tbsp Crushed Garlic4 tsp minced ginger1tsp Salt250g English Spinach200g Chopped Red Capsicum600g Broccoli (chopped medium florets and thinkly sliced stalks)1 Cauliflower (chopped medium florets)1/4 cup chopped spring onion1 tbsp Soy Sauce2 tbsp Hoisin Sauce2 tbsp Dry Sherry1 tbsp Rice Bran Oil3tbsp Extra Virgin Olive Oil1 Egg, raw
Chop the Spring Onions and place in a bowl with half the garlic and ginger. Add the soy sauce, salt, sherry, Rice Bran Oil and the egg mixing the sauce. Chop the chicken into cubes and then toss the chicken in the . sauce, leaving it to marinate at room temperature for 15 minutes.
Heat a large nonstick pan over high heat. Add 1 tablespoon of the olive oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the cauliflower, the broccoli florets, the diced capsicum and the remaining garlic and ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt. Stir-fry until the broccoli is bright green but still crisp, and then set aside.
Get the skillet good and hot again, and then heat 2 more tablespoons of olive oil. Add the chicken and suace, stir-frying until the chicken is cooked. Add the mushrooms and the spinach and stirfry until cooked. Add the hoisin sauce, return the remainder of the vegetables to the pan and toss to heat through. Taste and season with salt and pepper, if you like.
Can be made into smaller serves if served on rice.
Serving Size: Makes 5 serves
Number of Servings: 5
Recipe submitted by SparkPeople user DOMBO69.
Heat a large nonstick pan over high heat. Add 1 tablespoon of the olive oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the cauliflower, the broccoli florets, the diced capsicum and the remaining garlic and ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt. Stir-fry until the broccoli is bright green but still crisp, and then set aside.
Get the skillet good and hot again, and then heat 2 more tablespoons of olive oil. Add the chicken and suace, stir-frying until the chicken is cooked. Add the mushrooms and the spinach and stirfry until cooked. Add the hoisin sauce, return the remainder of the vegetables to the pan and toss to heat through. Taste and season with salt and pepper, if you like.
Can be made into smaller serves if served on rice.
Serving Size: Makes 5 serves
Number of Servings: 5
Recipe submitted by SparkPeople user DOMBO69.
Nutritional Info Amount Per Serving
- Calories: 421.0
- Total Fat: 17.3 g
- Cholesterol: 129.0 mg
- Sodium: 941.5 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 8.1 g
- Protein: 42.3 g
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