- 1 cup long grain rice
- 3 Tablespoons hoisin sauce
- 3 Tablespoons soy sauce
- 1 Tablespoon water
- 1/2 teaspoon sesame oil
- 2 Tablespoons peanut oil
- 12oz boneless, skinless chicken breast cut into strips
- 1 1/2 green and/or red pepper, julienned
- baby corn, husked and cut into pieces
- 2 medium carrots, cut into 1/2 inch rounds
- 1 bunch pea tendrils, chopped roughly into small pieces
- 1 bunch kale, swiss chard, broccoli rabe, mustard or other greens, removed from stem and sliced into thin ribbons or 2 cups thinly sliced cabbage
- 2 cloves garlic, crushed and minced
- 2 scallions, thinly sliced on the diagonal
- Cook the rice according to package directions.
- Mix together the hoisin sauce, soy sauce, water and sesame oil in a small bowl.
- Heat a wok or large frying pan over high heat then add 1 Tablespoon peanut oil. Add the chicken and stir fry for 3 minutes or until chicken is cooked through. Remove from wok and set aside.
- Reheat wok, add the remaining tablespoon of peanut oil and stir fry the carrots for 3 minutes. Add the green pepper and stir fry for 2 minutes. Add the pea tendrils and greens and stir fry quickly until wilted. Add the corn and garlic and stir fry for 1 minute. Add the scallion, sauce mixture and chicken and stir fry to combine and heat through.
- Serve immediately over rice.