Categories: dinner

Ingredients

• ⅛ cups Hoisin Sauce
• 2 Tablespoons Dry Sherry Wine, More Or Less To Taste
• 1 Tablespoon Rice Vinegar
• 1 package Artificial Sweetener, Individual Serving Size Packet (I Used Splenda)
• 8 ounces, weight Boneless Skinless Chicken Breast, Sliced
• 2 teaspoons Sesame Oil (I Used Light Sesame Oil)
• 2 teaspoons Minced Garlic
• 1/2 teaspoons Ground Ginger
• 1 cup Frozen Edamame
• 2 cups Snow Peas
• 1 cup Mushrooms, Sliced
• 1 cup Shredded Carrots

Directions

1. Combine hoisin sauce, sherry wine, rice vinegar and Splenda in a Ziploc bag. Add chicken to the bag, seal it and let it sit for 30 minutes.

2. Heat 1 teaspoon sesame oil in a skillet over medium high heat. Once th oil is hot, add chicken. Cook until just browned on both sides, then remove it from the pan. Heat remaining teaspoon of oil in the skillet. Add garlic and ginger. Cook for just a minute. Add vegetables and stir-fry for several minutes until the veggies reach your desired tenderness. Add reserved chicken with any extra marinade you have and cook through until nice and hot and well combined. Serve with rice.

3. Adapted from Devilicious! The Newton-Conover High School’s Alumni Cookbook.

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