Hoisin Chicken Stir Fry

 

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
Printable Recipe 
Ingredients:
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

Directions:
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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