Mar. 20, 2021


Chicken in brown sauce

1 lb. chicken, diced
1 green and 1 red sweet pepper, cut in strips
1-2 carrots, sliced
¼ t. ginger
2-3 green onions, chopped
cooking oil
cooked rice

1 t. cornstarch
1 T. sherry

1 t. cornstarch
1 t. sugar
2 T. Hoisin sauce (Koon Chun is best)
1 t. soy sauce
1 T. water

1. Marinate chicken at least briefly.
2. Parboil carrots, drain and reserve.
3. Start rice cooking.
4. Stir fry chicken in oil, remove and reserve.
5. Add more oil to pan if needed. Add ginger to oil and mix. Stir fry peppers and carrots.
6. Return chicken to pan, add sauce, cook til warm. Stir in onions.
7. Serve with rice.