I mentioned last week that I've been working pretty long hours, so by the time I get home, the last thing I want to do is sit in front of my computer. Some nights I get home so late, I don't even want to cook dinner. And the night I made this, was one of those nights. I was trying to get my post for that day written and was having a major mental/creative block, but once the words started flowing, it was hard to stop them, so it was very late when I looked up and thought about making dinner. Not wanting to put any thought or effort into dinner, I decided to scratch what I had planned and to just throw together something fast and fairly light. When I think of fast and light, I always go right to stir fries. This stir fry has all the usual ingredients I have on hand, so feel free to change it up a bit if you prefer different flavors/ingredients. This is one of those canvas recipes I always talk about :)
Hoisin Chicken Stir Fry
Created by Jenn's Food Journey
1 lb boneless, skinless chicken (breasts or thighs), cut into bite size pieces
1 small zucchini, slice thin
1 red pepper, stem and seeds removed, thinly sliced
2 teaspoon vegetable oil
1/4 cup hoisin
1 Tablespoon rice vinegar
1 Tablespoon Sriracha (you can use less if you want it to be less spicy)
2 teaspoons low sodium soy sauce
1/4 teaspoon sesame oil
In a small bowl, mix together the hoisin, rice vinegar, sriracha, soy and sesame oil; set aside.
In a wok or a deep skillet, heat the vegetable oil over medium high heat. When the wok/skillet is hot, add the chicken and stir fry for 5 minutes. Add the red pepper and continue to stir fry for 3-4 minutes. Add the zucchini and stir fry for 2 minutes. Add the sauce mixture and stir to coat everything. Once the sauce starts to boil and thicken, remove from the heat and toss, again, to coat. Serve over rice. Enjoy!
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