Ingredients
Sauce
- 1/3 cup water
- 1 tablespoon cornstarch
- 3 tablespoons hoisin sauce, or more to taste
Meat and Veggies
- 4 boneless, skinless chicken thighs
- 1 green pepper, deribbed
- 1 red pepper, deribbed
- 1 fifteen ounce can baby corn
- 3 tablespoons oil, or as needed
- 4 garlic cloves, chopped
- 4 mushrooms, cleaned and sliced
- 1/3 cup peanuts
- 1 tablespoons sugar
- Crushed red pepper flakes to taste
Instructions
- For the sauce, combine the water and cornstarch in a small bowl and mix until dissolved. Stir in the hoisin and set aside.
- Cut the chicken into 1 inch cubes. Cut the peppers into cubes, drain the corn and cut into small pieces.
- Heat 1 to 2 tablespoons oil in a wok. When hot, add the garlic and stir to coat with oil. Add the chicken cubes and stir-fry over high heat until almost cooked. Remove and set aside.
- Add more oil and add the vegetables and peanuts. Stir-fry until the peppers soften.
- Return the chicken to the wok. Add the sauce, sugar, chile flakes, salt and more hoisin sauce if desired.
- Sti-rfry until the chicken is cooked and the sauce has thickened.
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