You need a good-sized skillet for this so you can toss the ingredients around with wild abandon--at least that's what my stove looked like I did when I was done! I do have a wok but it's downstairs...in the basement...so it doesn't get used as much as it should. If you have one handy, by all means use it!
The original recipe also had zucchini in it, but I preferred to leave it out. The choice is yours!
As with most stir fries, the cooking goes quickly so have all your ingredients prepped in advance.
1 tablespoon oil (I used sesame oil for great flavor)
1 lb. boneless chicken breasts cut into bite-sized pieces
2 garlic cloves, minced (there was no garlic in the original recipe but what's a stir fry without garlic?)
2 onions, chopped
2 cups broccoli florets
1 red bell pepper sliced
2 tablespoons water
1 8 ounce package cole slaw mix or shreded cabbage
1/4 cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon brown sugar (I used Splenda brown sugar)
1 teaspoon sriracha sauce (optional--to taste. Or use red pepper flakes)
Mix all the sauce ingredients together in a small bowl and set aside.
Heat oil in pan or wok and add chicken. Cook, stirring often, until cooked through. Remove to a plate.
In the same pan, saute the onion and garlic until slightly wilted. Add broccoli and bell peppers and saute until vegetables are done to your liking--about five minutes.
Add cabbage and saute until soft--around two minutes.
Reduce heat to medium, add chicken and sauce. Continue to cook, stirring, for another two or three minutes.
Serve over rice if desired.
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