• 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
  1. Cook the rice according to package directions.
  2. Mix together the hoisin sauce, soy sauce, water and sesame oil in a small bowl.
  3. 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.
  4. 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.
  5. Serve immediately over rice.