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Chinese-Style Stir-Fried Chicken and Vegetables

Serves 4

Like most stir-fries, this chicken and vegetables recipe is very easy to make. Despite the number of ingredients, it requires minimal preparation and cooking time is super quick. Just have all of the ingredients ready and close at hand before you start. This calls for chicken tenders, which I cut from boneless, skinless chicken breasts before I use them. I freeze the tenders until I have enough for a recipe. However, you can use breasts instead, or purchase packaged tenders.


Place the chicken in a medium bowl. Add the cornstarch, 2 teaspoons of sherry and the soy sauce. Stir well to combine. Heat a large skillet or wok over high heat. Add the 2 teaspoons of oil and swirl to coat bottom of pan. Add the green pepper, carrot, celery and onion. Sauté until lightly browned, about 2 minutes. Add the garlic, mushrooms and water chestnuts, sauté another 2 minutes. Remove vegetables from pan and place in small bowl.

Return pan to medium-high heat and add the remaining 2 tablespoons of oil. Add the chicken and sauté until brown on both sides. Add the remaining 2 tablespoons of sherry and the vegetables. Stir well to get up any browned bits from the bottom of the pan. Add the hoisin sauce and sesame oil. Reduce heat to medium-low and cook about 2 more minutes, stirring well to combine. Serve immediately.

Notes: Button mushrooms can be used in place of shitake. Since the stems are edible, you will only need four ounces. The finished stir-fry keeps well over a very low burner, in a slow cooker or chafing dish, so it is a nice and different presentation for a potluck event, in which case it will serve more people.