Chicken and Stir Fry Asian Vegetables Recipe from Chef Don McMillan
Cuisine: Asian
  • 2 T hoisin sauce
  • 1 T soy sauce
  • ½ t cornstarch
  • 1 lb boneless chicken cut into fork size strips
  • 1 carrot, peeled and cut into strips
  • 1 medium onion cut into julienne strips
  • 1 cup sugar snap peas, strings removed
  • 1½ cup red bell peppers cut into julienne strips
  • 3 whole green onions chopped
  • 2 t dark sesame oil
  • 2 T salad oil
  • 2 t fresh ginger grated
  • salt and black pepper to taste
  • 3 cloves garlic pressed
  • ¼ cup cilantro chopped
  1. Combine first 3 ingredients into a small bowl and set aside
  2. Combine the 2 oils
  3. Season the chicken with salt and pepper.
  4. Heat ½ the oil in a wok or large saute pan over high heat. Add ginger, salt and garlic and stir fry for 30seconds.
  5. Add bell pepper, carrots and onions and stir fry for 3 minutes, set aside.
  6. Add the remainder of the oil and saute the chicken until meat is firm and color changes to white.
  7. Add hoisin sauce mixture and stir fry 1 - 2 minutes or until thick.
  8. Add vegetables and cook until they are crisp-tender.
  9. Remove from heat and top with cilantro and green onions.
Recipe by Cancer Dietitian at