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Active Ingredients for Asian Design Chicken Stir Fry:

( Tsp-Teaspoon; Tbsp-Tablespoon).

– Boneless Chicken Breast – 400 gms cut into 2 inch pieces.

Marinade:.
– Light Soy Sauce -1 tablespoon.
– Dark Soy Sauce- 1/2 tsp.
– Rice Vinegar- 1/2 tablespoon.
– Salt- 1/4 tsp.
– Baking soda- 1/4 tsp.
– Corn flour/starch- 3 tsp.

Stir-Fry sauce mix:.
– Hoisin sauce- 2 tbsp.
– Rice Vinegar- 1 tbsp.
– Light Soy Sauce-1/ 2 tablespoon.
– Dark Soy Sauce-1/ 2 tsp.
– White Vinegar-1 tsp.
– White Sugar-2 tsp.
– Black pepper powder- 1/2 tsp.
– Water – 4 tablespoon.

Veggies:.
– White onion wedges – 1 medium onion (75 gms).
– Garlic chopped – 2 tsp (8-10 gms).
– Green pepper petals – 3/4 cup (75 gms).
– Red pepper petals – 3/4 cup (75 gms).
– Yellow pepper petals – 1/2 cup (50 gms).
– Spring onion greens sliced -2 tablespoon.

Other Components:.
– Oil-3 tbsp.
– Pepper powder-1/ 4 tsp.
– Salt – pinch for spices.

Preparation:.

– Cut the chicken breast fillets into thin strips against the grain.
– Mix the marinade in a small bowl, whisk and then include this to the chicken strips. Mix well and reserved for around 30 mins.
– To make the Hoisin Stir-Fry Sauce add all the items for the sauce in a bowl and whisk it well. Reserve.
– Peel and cut the white onion into wedges. Also cut the peppers into petals.
– Great chop the garlic.
– Slice the spring onion greens to be used as a garnish.

Process:.

– Heat oil in a pan or wok.
– Add the onions and fry on medium heat for 30 secs. Next include the marinated chicken pieces and spread it on the pan/wok.
– Do not stir for a minute for it to get browned. Keep stir frying on medium heat for around 3 mins so that it's browned.
– Add the chopped garlic and stir fry for a minute.
– Next include the peppers, pinch of salt and 1/4 tsp pepper powder.
– Stir fry on high heat for a minute and then add the stir fry sauce.
– Mix and stir fry on high heat 2-3 minutes till the sauce coats the chicken.
– Garnish with sliced spring onions.
– Mix and stir fry on medium heat for a minute. Serve hot.

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