Chicken Stir-Fry with Peanuts

2 Tbsp sodium reduced soy sauce (30 mL)

1 Tbsp hoisin sauce (15 mL)

2 Tbsp seasoned rice vinegar (30 mL)

1 Tbsp corn starch (15 mL)

3 Tbsp sweet chili sauce (45 mL)

2 garlic cloves, minced (2)

1 Tbsp minced ginger root (15 mL)

3 green onions, chopped (3)

1 lb chicken strips (500 g)

2 Tbsp canola oil (30 mL)

1 onion thinly sliced (1)

2 red peppers thinly sliced (2)

1 lb broccoli cut into bite size pieces (500 g)

2 medium carrots peeled and sliced diagonally (2)

1/2 lb fresh mushrooms sliced (250 g)

1/2 cup peanuts toasted and chopped (75 mL)
1. Combine soy sauce, hoisin sauce, seasoned rice vinegar, cornstarch, sweet chili sauce, garlic, gingerroot and green onions in medium glass bowl. Reserve half of the marinade.
2. Stir chicken strips into the other half of the marinade, to combine all ingredients. Let stand 15 minutes for flavours to develop.
3. Heat a large wok over medium-high heat. Add canola oil. Add chicken mixture and stir-fry until chicken is golden brown and just cooked through. Remove chicken from pan and set aside. Add vegetables to the pan. Cook and stir vegetables just until browned and tender-crisp, about 5 minutes.
4. Add remaining marinade and the chicken to the vegetables. Reduce heat to low and just heat mixture until corn starch is thickened, about 1 minute.
Chef’s Tip: The key to a successful stir-fry is a hot sauté pan or wok. Heat the pan, add canola oil and let it heat up. Then add in vegetables that take longer to cook, such as carrots. Have heat and other vegetables cut and ready to go.