The ingredients are listed below. The hoisin sauce, chili paste, green pepper and jalapeno pepper were my additions from the original recipe that I swiped from Allrecipes.com.
- 14 oz chicken pieces/tenders
- 3 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon chili paste
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 3 tablespoons cooking oil, divided
- 2 cups broccoli florets
- 1 cup sliced celery (1/2 inch pieces)
- 1 cup thinly sliced carrots
- 1 small onion, cut into wedges
- 1 cup water
- 1 teaspoon chicken bouillon granules
- 1 jalapeno pepper
- 1 green pepper
Overall, I liked this attempt at stir-fry. It was a bit too spicy for John. He tried to use BBQ sauce to mask the spices. That, however, was somewhat of an offensive deviation from the chef's (my) intention for the recipe.
Nothing can beat the fresh vegetables in stir-frys. It probably would have worked with mushrooms as well. I might try adding that the next time I make it.
I think there needs to be a change made with the method of seasoning/marinading. The original recipe called for marinating the chicken, corn starch, soy sauce, and garlic powder in a sealable bag for 30 minutes. (I also added the hoisin and chili paste during this phase). It seemed that some of the flavor was lost as result. Perhaps, I just need to add a bit more of the sauces/spices when actually cooking the recipe. John had indicated that there should have been more soy sauce. Also, it seems that a thicker sauce would have been more appropriate. I had reduced the amount of corn starch but probably should have gone with the 3 tablespoons that the recipe called for.
I give this a 6.5 out of 10. I will definitely use this recipe as a base in the future, but it still needs to be modified.
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