I’ve been meaning to post this recipe for a while now. We love stir fry and I usually make some sort of Chinese dish 3-4 times a month. This is a delicious recipe I had bookmarked from ages ago, I found it on You Tube. That’s why I am entering this into the Bookmarked Recipe event guest hosted this week by my friend Tami of Tami’s Kitchen Table Talk.
1 cup flour
1 cup cold water
1/4 cup cornstarch
1 tsp salt
1 tsp baking powder
Whisk batter ingredients together until smooth. Set aside for 45 minutes (I placed it in the refrigerator due to the raw egg).
You will also need:
1 lb chicken breast, cut into bite sized pieces
1 head broccoli (about a handful cut up pieces)
1 tsp ginger, diced
1 cup chicken broth
2 tbsp sugar
2 tbsp red wine vinegar
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp sesame oil
2 tsp cornstarch
Mix all sauce ingredients together and set aside.
Place chicken pieces into the batter you made earlier. Stir to coat completely.
Fill wok halfway with canola oil and bring to 370-380 degrees. Deep fry chicken pieces, adding one at a time, until golden brown, about 15 minutes. Remove chicken and keep warm.
Remove oil from wok and wipe out with paper towel. Add 1 tablespoon of olive oil (or canola oil) and stir fry broccoli and peanuts until broccoli is tender crisp, about 3-4 minutes. Add the sauce and stir gently until it bubbles.