For 4 Servings:
2 tablespoons oil or ghee
1 pound of boneless, skinless chicken breasts, diced
1 onion, diced
2 cloves of garlic, minced
1 inch ginger, grated
1 red bell pepper, diced
2 cups of sliced mushrooms (optional)
Salt and pepper to taste
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
1 teaspoon Sriracha or chili sauce (optional)
1 teaspoon corn starch
2 tablespoons cold water
Iceberg lettuce leaves
Fresh cilantro or parsley for garnish (optional)
Lime wedges for serving (optional)
1. Heat oil in a large skillet over medium-high heat.
2. Add diced chicken and cook for about 5-7 minutes, or until cooked through.
3. Add diced onions, garlic, ginger, and any other vegetables you desire, such as bell peppers, mushrooms, and celery.
4. Cook for an additional 3-5 minutes, or until the vegetables are tender.
5. Add the sauces and spices like soy sauce, hoisin sauce, rice vinegar, and chili flakes.
6. Stir in the cooked chicken and vegetables, and cook for an additional 2-3 minutes, or until the sauce is thickened and the chicken is heated through.
7. Serve the chicken mixture over a bed of rice or quinoa, or wrapped in lettuce leaves.
8. Garnish with chopped cilantro, green onions, and sesame seeds if desired.
For 4 Servings:
2 tablespoons oil or ghee
1 pound of boneless, skinless chicken breasts, diced
1 onion, diced
2 cloves of garlic, minced
1 inch ginger, grated
1 red bell pepper, diced
2 cups of sliced mushrooms (optional)
Salt and pepper to taste
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
1 teaspoon Sriracha or chili sauce (optional)
1 teaspoon corn starch
2 tablespoons cold water
Iceberg lettuce leaves
Fresh cilantro or parsley for garnish (optional)
Lime wedges for serving (optional)
1. Heat oil in a large skillet over medium-high heat.
2. Add diced chicken and cook for about 5-7 minutes, or until cooked through.
3. Add diced onions, garlic, ginger, and any other vegetables you desire, such as bell peppers, mushrooms, and celery.
4. Cook for an additional 3-5 minutes, or until the vegetables are tender.
5. Add the sauces and spices like soy sauce, hoisin sauce, rice vinegar, and chili flakes.
6. Stir in the cooked chicken and vegetables, and cook for an additional 2-3 minutes, or until the sauce is thickened and the chicken is heated through.
7. Serve the chicken mixture over a bed of rice or quinoa, or wrapped in lettuce leaves.
8. Garnish with chopped cilantro, green onions, and sesame seeds if desired.
