this chicken stir fry recipe come from an older issue of fine cooking. it uses store bought hoisin sauce which makes the recipe quick and easy.
substitutes for the vegetables include: mushroom, carrots, or broccoli. when served on a small amount of rice, the recipe duplicates an entree from any Asian restaurant.
use 2 tablespoons of canola oil and add 1 chopped white onion, cooking for 2-3 minutes.
add one small chopped red bell pepper, which has been seeded, cored and chopped. saute for 4-6 minutes more. then add one boneless chicken breast which has been cubed. sprinkle the chicken with salt and a few red pepper flakes to taste. stir in prepared fresh snow peas, which have been trimmed.
reduce the heat and stir in 1/2 cup hoisin sauce to glaze the finished dish. heat about 1 more minute and serve on rice. to finish the dish, sprinkle with chopped cashews or peanuts to taste for crunch.
this recipe, with one chicken breast, will serve two people. the amounts can be increased to serve for guests.