1 cup 250ml Water
3 tbsp. 50ml Low-sodium soy sauce
2 tbsp. 30ml Cornstarch
2 tbsp. 30ml Hoisin sauce
1/2 tsp. 10ml Dried crushed chilies
1/2 tsp. 10ml Onion powder
2 tsp. 10ml Cooking oil
3/4 lb. 340g Boneless, skinless chicken breast halves, cut into bite-sized pieces
1 tsp. 5ml Cooking oil
6 cups 1.5L Fresh mixed stir-fry vegetables
1 Medium Onion, cut into thin wedges
1 Garlic cloves, minced or
1/2tsp., 2ml Garlic powder
Combine first 6 ingredients in a small bowl. Set aside.
Heat large frying pan or wok on medium-high until very hot. Add first amount of cooking oil. Add chicken. Stir-fry for about 4 minutes until no longer pink. Remove to separate small bowl. Cover to keep warm.
Add second amount of cooking oil to hot frying pan. Add remaining 3 ingredients. Stir-fry for about 8 minutes until vegetables are tender-crisp. Add chicken. Stir cornstarch mixture. Add to chicken mixture. Heat and stir until boiling and thickened.