Asian chicken and vegetables stir fry
Preparation time: 25 minutes
30 mL (2 tbsp.) Maison Orphée Sunflower Oil for Cooking
1. In a large skillet or wok, heat 15 mL (1 tbsp.) of oil over high heat. Add half the chicken and cook, stirring, for about 4 minutes or until no longer pink inside color. Salt and pepper. Reserved in a plate.
2. In the same skillet over medium-high heat, sauté the mushrooms for 2 minutes or until softened. Add remaining red palm fruit oil, the white of the green onions, garlic, peppers, snow peas and celery. Sauté about 2 minutes over high heat or until the vegetables are al dente.
3. Meanwhile, in a bowl, mix sugar, chicken stock, hoisin sauce, soy sauce, cider vinegar, hot sauce and cornstarch. Add the vegetables, stirring until it begins to thicken. Add the chicken and mix. Serve over rice or Chinese noodles and garnish with the green part of green onions.
For a a gluten-free stir fry, look for a certified gluten-free soy sauce.
* At the end of the cooking add sprouts or blanched vegetables such as sliced carrots, cauliflower florets or broccoli, etc.
** For extra Asian flavor, add a few drops of Maison Orphée sesame oil.
*** For garnish, replacing the green onions with toasted sesame seeds, cashews nuts or chopped peanuts.