Jumble Of Stir Fried Vegetables And Chicken
|Red bell peppers||2 Medium (Preferably Use Red)|
|Fresh mushrooms||12 Ounce (Preferably Use Portobellos)|
|Boneless chicken thighs||1 3⁄4 Pound|
|Vegetable oil||2 Tablespoon|
|Canned baby corn||15 Ounce, drained (1 Can)|
|Chili paste with garlic||2 Teaspoon|
|Hoisin sauce||2 Tablespoon|
|Salted peanuts||1⁄2 Cup (8 tbs)|
1. Stem and seed the bell peppers. Cut them into strips 1/4 inch wide and 1 inch long. If you are using portobello mushrooms, remove the tough stems; otherwise trim 1/4 inch off the ends of the mushroom stems. Wipe the caps clean with a damp paper towel and cut the mushrooms into 1/4-inch-thick slices. Trim off 2 inches of the green tops, and thinly slice the scallions (white and green parts).
2. Pull the skin off the chicken, and remove all visible fat. Cut the chicken into 1/4-inch pieces.
3. In a wok or in a wide skillet (at least 12 inches in diameter), heat the vegetable oil over high heat. Add the peppers and stir continuously, until they begin to soften, for 1 minute. Add the chicken and stir continuously until it is almost cooked through, for 2 minutes. Add the mushrooms and stir continuously, until they begin to release their juices, for 1 minute. Add the baby corn and scallions and cook, stirring continuously, until the chicken is thoroughly cooked and the corn is heated through, about 2 minutes longer.
4. Remove the skillet from the heat and stir in the chili paste, hoisin sauce, and peanuts. Stir to thoroughly combine, and season to taste with salt.