Spicy Chicken Stir-Fry

This is another Susan inspiration. This is great because it's quick so if your tired you can get this dinner done fast. You can use the base of the stir fry sauce for pretty much any stir-fry. Feel free to add your choice of meat and vegetables. All you need to do is cook meat, set aside then cook vegetables till bright colored, set aside then add sauce, thicken and add meat and veggies back in and poof, your done! If you want a spicier stir fry add more red chili flake into the sauce or add a spicier chili to the veggies.

Ingredients:
about 1 lb Chicken breasts or thighs, cut into bite size pieces
2 cloves Garlic
grated Ginger
soy sauce
hoisin sauce
white wine/sherry
green onions sliced
long red chinese chili pepper, seeds removed and sliced very thin
pinch red pepper flakes
1 tbs sugar
cornstarch
water
white rice


Directions:

1. marinate meat in garlic, ginger, about 2 tbs soy, about 1 tbs hoisin, and about 1 tbs white wine for 20-30 minutes. This doesn't need to be exact so just eyeball it.

2. cook white rice according to package directions.

3. Sauce: 3 tbs soy sauce, 1 tbs hoisin, 1 tbs red pepper flakes, 2 tbs cornstrach, splash white wine, 1tbs. sugar and about 1/4 cup of water.

4. saute chicken in a hot fry pan. cook until outside is brown about 5-8 minutes. set aside

5. saute green onions, garlic, and pepper. cook until onion is bright green-not mushy or soggy. set aside with chicken

6. pour sauce into pan and thicken slightly. If sauce gets too thick, add a little more water into the pan. Return chicken and veggies to pan. Stir everything to coat with sauce then remove from heat.

7. Serve chicken stir-fry over a bed of white rice. This is a great family style meal so I say serve it all up on a big platter and let people help themselves.

Good Eating!