Hoisin Chicken and Shrimp
Hoisin sauce is the taste you have in most Chinese food.
I like it in moderation. Too much is terrible so don’t add extra.
This is a fast stir fry to serve over rice.
6 tablespoons oil
1 1/2 pounds bite size boneless chicken
! pound raw small ,peeled and deveined shrimp
6 tablespoons cornstarch
1/2 cup chicken broth
3 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons honey
1 teaspoon sesame oil
8 tablespoons Franks Spicy Sweet Chili Sauce
5 diced scallions
8 cloves chopped garlic
1 tablespoon grated ginger
2 cups broccoli florets
2 cups chopped bok choy
One diced red pepper
2 cups sugar snap peas
2 thin sliced carrots
1/2 to 1 cup peanuts or cashews
Mix 2 tablespoons cornstarch with 1 tablespoon soy sauce
Add the cut up chicken
Heat the wok with two tablespoon oil and stir fry the chicken till done
Place the shrimp in the 2 tablespoons cornstarch and one tablespoon soy sauce
Heat two tablespoon oil
Add the shrimp and stir fry till cooked
Place the last 2 tablespoons of oil in the pan and start stir frying first the garlic and carrots then the broccoli, ginger, red pepper sugar snaps and white part of the scallions.
Cook till everything changes color and still crunchy.
Mix the chicken broth, hoisin sauce, soy sauce, honey, Franks and sesame oil together then add the remaining 2 tablespoons cornstarch
Bring the sauce to a boil and it will start to thicken up.
Do not let it start to reduce.
Take it off the heat and add the chicken and shrimp
Put back on the heat
Add the vegetables and toss to coat everything
Heat till everything is warm
If it starts to thicken too much add a little more broth
Top with peanuts and scallion greens. You could add fried dried hot chili peppers to spice it up.
I usually double this sauce recipe because I love sauce.
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