Tenderstem® & Chicken Stir-fry


Created by Janice Williams


I am an adventurous cook. I tend to whip up a meal from whatever I find in the fridge.

  • Created by Janice Williams
  • 30 mins preparation
  • 15 mins cooking
  • Serves 4

Tenderstem® & Chicken Stir-fry

  • 2 chicken breasts cubed
  • 2 spring onions scallions thinly sliced
  • 2 cloves minced garlic
  • thumb size piece of fresh ginger (minced)
  • 1 tablespoon soy sauce, sugar, corn powder
  • Pinch of salt
  • 1 tablespoon dry sherry
  • 1 tablespoon dark sesame oil
  • 1 tablespoon hoisin sauce
  • 3 tablespoons vegetable oil
  • 5 to 6 cups Tenderstem®
  • 3\/4 to 1 teaspoon red chili flakes
  1. Put chicken and onions in a bowl.

  2. Add garlic, ginger, soy sauce, sugar, corn -powder, salt, sherry, and the sesame oil. Marinate at room temperature for 15 minutes.

  3. Heat a large nonstick pan over high heat. Add oil and heat. Add the Tenderstem® and stir-fry for 2 minutes. Transfer to a plate.

  4. Get the pan hot again, oil and add chicken and chili flakes. Stir-fry until the chicken is cooked Add the hoisin sauce, return the Tenderstem® to the pan and toss to heat through. Add a little water to loosen if needed. Season with salt and pepper if needed. Can be served with rice.