We had some shrimp left from the Caribbean Shrimp appetizer, some chicken Bev had grilled, and the other makings so we decided on a stir fry for supper - we had many veggies as some needed to be used. Since Jenn from Jenn’s Food Journey makes many Asian dishes, I headed over to her site to get ideas and decided to use her Hoisin Chicken Stir Fry recipe as the basis for our dish.
Hoisin Chicken & Shrimp Stir Fry
Adapted from Jenn's Food Journey
1 lb. boneless, cooked skinless chicken breasts, cut into bite size pieces
10 large cooked shrimp, rinsed, halved lengthwise
1 small head broccoli florets
1 carrot, sliced
1 sweet pepper, stem and seeds removed, thinly sliced
1 med. red onion, sliced and separated into rings
6 oz. mushrooms, sliced
1 small zucchini, cut into wedges
1 can sliced water chestnuts
2 tsp. vegetable oil
1/4 C. hoisin
1 tbsp. rice vinegar
1 tbsp. Sriracha (you can use less if you want it to be less spicy)
2 tsp. low sodium soy sauce
1/4 tsp. sesame oil
1. I prepped the shrimp and chicken and let them sit on the counter about 30 minutes to warm some after being in the fridge.
2. In a small bowl, mix together the last five ingredients and set aside.
3. In a wok, heat the vegetable oil over medium high heat and when hot, add the broccoli and carrots and stir fry about 3 minutes.
Add the pepper and onions and continue to stir fry for 3 minutes.
Add the mushrooms, zukes, and water chestnuts and stir fry for 2 minutes.
Add the sauce mixture and stir to coat everything.
Cook a couple of minutes and stir in the shrimp and chicken. Cook a couple more minutes, stirring a few times, remove from the heat, toss again to coat, and serve over rice.
It turned out very well with a nice sweetness in the sauce. As you can see from the last shot, I get my veggies more done than many folks, so it you prefer them crispier, just cut back on the cook times for the various items or add them at different times.
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Have a great day and thanks for stopping by Almost Heaven South.
10/23/12 event date