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Chicken and Vegetable Stir-fry with Chili-Bean Sauce

December 30, 2008

Last night felt like my first reasonably healthy meal since the holidays…if you don’t count the ice cream run.  This simple stir fry is loaded with vegetables and can be made with lean chicken or tofu for a vegetarian version.  The sauce for this tastes like a really traditional stir-fry sauce- a little salty, sweet and spicy.  You can double the chili sauce if you want it spicier.  This recipe comes from Blazing Hot Wok, via Martin Yan’s Chinatown and serves 4.


3 T soy sauce

2 T hoisin sauce

2 T + 2 t rice wine or dry sherry

1 T honey or brown sugar

handful of cilantro, finely chopped

1 T Chinese chili bean paste, or 1/2 T chili sauce + 1/2 T black bean sauce

1-2 T vegetable oil

4 cloves garlic, minced

1/2 red bell pepper, sliced into sticks

1 c snow peas

1 medium zucchini, cut into 2″ long sticks

2 heads baby bok choy, leaves seperated and cut in half lengthwise

3/4 lb chicken breast, sliced thinly

1 1/2 t corn starch

1 1/2 c white rice, cooked (makes 3 c cooked rice)


Combine chicken, 2 t rice wine or sherry and cornstarch in a bowl and mix well to coat the chicken.  Let sit for 10 min.

Meanwhile, in a small bowl, combine the soy sauce, hoisin, 2 T rice wine or sherry, honey, cilantro and chili bean sauce.

Heat a wok over high heat.  Add 1 T oil and swirl to coat the wok.  Add the garlic and fry for 10 sec.  Add the chicken and stir fry until almost cooked, then remove and set aside.

Add 1 T oil to wok and add the bell pepper and stir fry for 2 minutes.  Add the snow peas and zucchini and cook for another 2 minutes.  Add the baby bok choy and stir fry for 2-3 minutes, or until all vegetables are brightly colored and crisp tender.  Add the chicken and any accumulated juices and stir fry for another minute to heat up the chicken.  Add the sauce and stir fry until sauce is thickened and chicken is cooked.  Serve over steamed rice.

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