Sunday Supper - Sweet and Spicy Chicken Stir Fry

Here's the second installment of Sunday Supper with Sweet and Spicy Chicken and Veggie Stir Fry. At the end you'll see tips and tricks I learned from the recipe. I didn't follow it exactly this time, but I'll list it as I got it with updates/substitutes/suggestions in bold red text.

"Sweet and Spicy Stir Fry with Chicken and Broccoli"

Thanks to: AllRecipes.com

(I changed the name...)

Level: Easy

Prep time: Under 30 minutes

Cook Time: 30 minutes (approx) 

What you'll need:

3 cups broccoli florets 

1 tablespoon olive oil (I didn't measure it, just poured some in the wok)

2 skinless, boneless chicken breast halves

1/4 sliced green onions (I left this out)

4 cloves garlic

1 tablespoon hoisin sauce (I did 3 tablespoons)

1 tablespoon chile paste (I left this out)

1 tablespoon soy sauce (I did 3 tablespoons)

1/2 ground ginger

1/4 teaspoon crushed red pepper

1/2 teaspoon salt (I left this out)

1/2 teaspoon black pepper (I left this out)

1/8 cup chicken stock (I did 1 cup)

1 bell pepper

4 stalks of celery

2 large carrots

1 medium sweet onion 

2 handfuls of peanuts 

Rice

All my veggies

(this is what the website says to do)
1) Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
2) Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
3) Stir the hoisin sauce, chile paste, and soy sauce into the skillet. Season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

(this is what I did)
1) Cut up all the veggies into pieces and set to the side. Cook your rice according to how you want it 
2) Heat oil in a hot wok and add cut up chicken and some of the onions and garlic. Cook until chicken is almost done.
3) Add soy sauce and hoisin to the chicken and stir.
4) Add all the veggies and peanuts then mix thoroughly in the sauce.
5) Cook until the veggies aren't soggy but cooked.(approx ten minutes)
6) Add the chicken stock and stir all through and then cook for a few minutes.
Serve over rice

Now wok it out!

Hope you enjoy this recipe if you decide to try it.

Did you make this? Let me know your thoughts, questions and suggestions in the comment section!

YUM!

Until next time...