For many years I stayed away from stir-fries, I was intimidated about how fast they cook and trying to have all the ingredients ready to go. Once I got over that fear, my eyes were finally opened to how stir-fries are the answer to a quick and savory weeknight dinner. This stir-fry is one of my favorites, the sauce is simple to make and so yummy, but if you don’t think your children will eat the sauce you have the option to pull some of the chicken and peppers out before adding the sauce at the end of the recipe.
Complete this meal with fluffy and tasty Jasmine rice.
- 6 tbsp Hoisin sauce
- 2 tbsp Agave, light
- 3 tbsp Canola oil
- 3 (6 oz) Chicken breasts, skinless, boneless, cut into 1/2 inch thick strips
- 2 Peppers, large, sliced into strips (I used red)
- 3 tsp Garlic, minced
- 1 tbsp Scallions, green parts only, minced (optional)
- In a small bowl combine hoisin, agave and 2 tbsp water. Whisk to combine and set aside.
- Heat oil in a large skillet or wok over medium heat.
- Add chicken and stir-fry for 8 to 10 minutes, until the chicken is cooked through. Remove to a plate.
- Add peppers and cook until lightly browned, 4 minutes. Add garlic and cook for 1 minute more.
- Pour hoisin mixture into the skillet and add the chicken back into the skillet. Reduce heat to simmer and allow the chicken and vegetables to simmer in the sauce for 2 additional minutes.
- Plate and top with scallions is using.