A recipe created by me that a friend, formerly from Hong Kong, cooked it, and said, "it was great" :-)
- 1 3⁄4 lbs chicken breasts, defatted
- 1⁄2 cup soy sauce
- 3 tablespoons dry sherry
- 3 tablespoons cornstarch
- 1⁄4 cup vegetable oil
- 1⁄4 cup scallion, green and white parts, sliced diagonally
- 2 (16 ounce) bags stir fry vegetables
- 1 lb whole mushroom
- 1⁄4 cup fresh ginger, peeled and minced
- 1⁄2 cup garlic, minced
- 4 whole green bell peppers, seeded and julienned
- 1⁄2 cup hoisin sauce
- 1⁄2 cup dry sherry
- 2 teaspoons fresh ground black pepper
- 2 1⁄2 tablespoons sesame oil
- In a mixing bowl, combine soy sauce, sherry and cornstarch. Add the chicken and toss until coated. Let chicken stand in marinade for at least 10 minutes (while getting ingredients in bowls).
- In a sprayed+oiled wok or saute pan, heat the vegetable oil over high heat until just smoking.
- Add the scallions and ginger, and stir-fry for about 30 seconds.
- Add the chicken, reserving any remaining marinade, and stir-fry for about 5 minutes, until the chicken is just done.
- Add the vegetables+mushrooms, green peppers and stir-fry for another minute.
- Add the hoisin sauce, sherry, salt and black pepper, and combine.
- Add sesame oil to the marinade remaining in the bowl, stir it, and add to the wok.
- Toss to blend well and BOIL, then simmer until slightly thickened. TASTE? Remove from the heat, drizzle with the sesame oil .