Meat & Poultry

1/2 cup hoisin sauce
2 Tbsp orange marmalade or apricot jam (preferably low-sugar or all-fruit)
2 Tbsp lemon juice (preferably fresh)
1 lb (500 g) boneless, skinless single chicken breasts, cut into thin strips
2 Tbsp canola oil
2 tsp minced garlic
2 tsp minced fresh ginger
1 red onion, thinly sliced
1 red pepper, thinly sliced
2 cups broccoli florets
2 cups mushrooms, sliced
2 cups bean sprouts
2 tsp cornstarch dissolved in 2 Tbsp cold water or chicken broth

Hoy-sinful! Hoisin sauce, also known as Chinese ketchup, is a thick, reddish-brown sauce with a sweet and spicy taste. It is made from a mixture of soybeans, garlic, chili peppers, and spices. This is delicious over cooked soba noodles (Japanese buckwheat noodles) or rice.

1. Combine the hoisin sauce, marmalade, and lemon juice in a large glass bowl; mix well.

2. Rinse the chicken well and pat dry. Trim the excess fat. Add the chicken and marinate for 30 minutes at room temperature (or refrigerate for up to 2 days). Drain the chicken, reserving marinade.

3. Heat 1 Tbsp oil on medium high heat in a large nonstick wok. Add the drained chicken, garlic, and ginger. Stir-fry for 2 to 3 minutes or until the
chicken is no longer pink. Remove from the wok.

4. Heat remaining oil. Stir-fry the onion, red pepper, broccoli, mushrooms, and bean sprouts on high heat for 2 minutes. Add the chicken, reserved
marinade, and cornstarch mixture. Stir-fry 1 to 2 minutes longer or until bubbly and thickened. This is best served immediately.

Yield: 4 servings. Leftovers can be reheated in the microwave or a wok, but won’t be as crunchy. Don’t freeze.

361 calories per serving, 35.8 g carbohydrate, 4.7 g fiber, 32 g protein, 11.2 g fat (1.5 g saturated), 68 mg cholesterol, 590 mg sodium, 680 mg
potassium, 3 mg iron, 64 mg calcium

• Substitute lean boneless beef or firm tofu, cut into strips, for the chicken breasts.

• Add 2 cups sliced water chestnuts or bamboo shoots to the wok along with reserved marinade.

• Garnish with 1/2 cup toasted cashews or slivered almonds.

Chef’s Secrets
• It’s a Keeper: Bottled hoisin sauce can be refrigerated for at least a year.

• Saucy Secret: Hoisin sauce adds body to stir-fries, so less cornstarch is needed to thicken the sauce.

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