After several unsucessful stir-fry attempts, I came up with this recipe adapted from several different sources. It's easy and just the right blend of falvors for my family. You can use whatever vegetables you like, but I use onions, broccoli, and water chestnuts.

Ingredients

4 serv.

soy sauce↗3 tablespoons
chicken broth or vegetable broth↗1 tablespoon
cornstarch↗1 tablespoon
ketchup↗1 tablespoon
hoisin sauce1 tablespoon
garlic↗4 teaspoons
red pepper flakes↗1 teaspoon
chicken breasts↗2
broccoli spear (optional)↗1 cup
small onion, diced (optional)↗1
water chestnut (optional)1⁄4 cup

Step-by-step instructions

1
Combine water or broth and soy sauce in a medium bowl. Add cornstarch and stir to dissolve.
2
Add ketchup, hoisin sauce, garlic, and pepper flakes and stir well.
3
Add chicken and stir to coat. Cover and let sit for 20-30 minutes.
4
Add 1 tbsp oil to a large skillet. Heat skillet to medium-high heat. Add chicken mixture and vegetables as desired. Cover and cook 20 minutes, or until chicken is no longer pink. Stir occasionally.
5
This is best served over hot white rice.

Source: food.com

Original recipe ↗

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