Hoisin Chicken Stir Fry

It's another snow day here in Central New Jersey! The snow is coming down steady and it's a good heavy snow. The kind of snow that makes perfect snowmen. You can start with a tiny snowball and roll it up into a giant car-sized ball, perfect for carving out into an igloo. Have you ever made a snow igloo? Growing up in Buffalo, we had many winter igloos in our yard each year!

Sadly, I'll be working from home today, not playing outside and making giant snow igloos. On the bright side, I made this stir fry last night! Lunch hour will be tasty leftovers. This recipe comes together so quickly, I probably could prepare this fresh again today in less than fifteen minutes. Plus, this recipe has hoisin in it and I love anything with hoisin!

Are you stuck inside again today because of the weather? This snowstorm is huge! Stay safe and warm everyone, Spring is coming soon! Until then, I'll be looking out the window at the falling snow, drinking hot chocolate.

Two Years Ago: Biscofferoos
Three Years Ago: Homemade Greek Yogurt
Four Years Ago: Sugar Crisp Cookies

Hoisin Chicken Stir Fry

Adapted from The New Food Processor Bible

Grapeseed oil
1 pound chicken tenders, chopped into bite-sized pieces
1 medium yellow onion, sliced
1 red bell pepper, large dice
1 green bell pepper, large dice
1 bunch broccoli, trimmed, stem removed
2 cloves garlic
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons orange juice
1 tablespoon cornstarch, whisked into 2 tablespoons water
1 teaspoon toasted sesame oil

Add 1 tablespoon oil to a large saucepan over medium-high heat.  Add chicken and saute until browned and cooked through. Push chicken to the edges of the pan and add vegetables to the center of the pan. Add 1/4 cup of water and place the lid on the saucepan. Steam vegetables for about 5 minutes, or until broccoli is bright green and tender.

While vegetables are steaming, blend together garlic, hoisin, soy sauce, honey and orange juice in a food processor or blender. Add sauce mixture and toss to coat. Bring to a boil and add cornstarch mixture and sesame oil. Cook for another 2 minutes, until sauce is thickened.

Serve over rice.