Tuesday, May 8, 2012

Fillet Chicken Stirfry in Balsamic-Hoisin



breast fillets
baguio beans
2 tbsp olive oil
3 tbsp balsalmic vinegar
3 tbsp hoisin sauce
spring onions


1. Heat oil and add chicken chunks and stir fry
2. Whisk olive oil, balsamic vinegar, hoisin sauce and set aside
3. Add carrots to pan and green beans
4. Pour back the sauce and let it simmer until the chicken is cooked
5. Sprinkle with spring onions

I know it doesn't show much on the photo but this comes with some sauce and the mixture of hoisin sauce and balsamic (plus the olive oil) gives it a very characteristic taste. Make sure not to overcook the beans and carrots because it is good to eat this when they are still quite crunchy. Soggy veggies are no good, so make sure to add the veggies only when you are certain that the chicken is already done so you do not have to keep it in the heat for too long. 

I am guessing you can use different kinds of vegetables for this. You can probably put young corn, broccoli, cauliflower, sitcharo and so many others, so feel free to choose whatever you think is perfect. 

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