Asian chicken and vegetables stir fry

Preparation time: 25 minutes
Cooking time: 15 minutes
Servings: 4


30 mL (2 tbsp.) Maison Orphée Sunflower Oil for Cooking
400 g (14 oz.) skinless, boneless chicken breasts cut in strips
Maison Orphée Sea Salt with Aromatic Herbs and Pepper
227 g (8 oz.) mushrooms Crimini, Paris or Shitake
4 green onions chopped, white and green separated
2-3 cloves garlic, crushed
1 red bell pepper, cut into cubes or strips
1 yellow bell pepper, cut into cubes or strips
250 mL (1 cup) snow peas cut in half
1 celery stalk thinly sliced
15 mL (1 tbsp.) sugar
60 mL (1/ 4 cup) chicken stock
45 mL (3 tbsp.) hoisin sauce
30 mL (2 tbsp.) soy sauce
30 mL (2 tbsp.) Maison Orphée Apple Cider Vinegar
Hot sauce to taste
15 mL (1 tbsp.) cornstarch


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.