Chicken and Vegetable Stir-fry | RICARDO

Ingredients

• 14 oz (400 g) skinless and boneless chicken thighs or chicken breasts, cut into strips
• 2 tablespoons (30 ml) olive oil, approximately
• 1 teaspoon (5 ml) sesame oil (optional)
• Salt and pepper
• 4 green onions, finely chopped
• 4 cloves garlic, finely chopped
• 1 cup (250 ml) snow peas, cut in half lengthwise
• 1 red bell pepper, sliced into strips
• 1 cup (250 ml) small cauliflower florets, blanched
• 1 cup (250 ml) small broccoli florets, blanched
• 2 cups (500 ml) bean sprouts
• 1/3 cup (75 ml) water chestnuts, drained and sliced
• 2 tablespoons (30 ml) hoisin sauce
• 3 tablespoons (45 ml) soy sauce
• 1 tablespoon (15 ml) sugar
• 2 tablespoons (30 ml) rice vinegar
• 1 tablespoon (15 ml) cornstarch
• 1/4 cup (60 ml) chicken broth
• Chili sauce, to taste