Brad's sweet and spicy hoisin chicken stir fry.

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Ingredients of Brad's sweet and spicy hoisin chicken stir fry

1. Prepare of For the chicken.
2. You need 2 lbs of chicken breast, cubed.
3. Prepare 2 tbs of seasoned rice wine vinegar.
4. Prepare 2 tbs of mirin.
5. Prepare 1 tsp of garlic powder.
6. You need 1/4 cup of Cornstarch.
7. Prepare 1/2 cup of Flour.
8. Prepare of For the sauce.
9. You need 1 cup of beef broth.
10. You need 1/2 c of lemongrass tea, made in my prawn w/black bean sauce recipe.
11. It's 1/2 cup of hoisin sauce.
12. It's 1/2 cup of mirin.
13. You need 1 tsp of red chilie flakes.
14. Prepare 1/4 cup of chopped crystallized ginger.
15. It's 2 tbs of dark rice vinegar.
16. You need 1 tsp of Sriracha sauce.
17. You need of For the vegetables.
18. You need 4 of LG carrots sliced thin.
19. You need 2 of LG broccoli crowns, cut into florets.
20. Prepare 1 (8 Oz) of can sliced water chestnuts.
21. Prepare 1 of yellow crooked neck squash, julienne.
22. You need 1 tbs of butter.
23. It's of White wine.
24. Prepare of Other ingredients.
25. It's of Lime wedges.
26. Prepare of Prepared white rice.
27. You need of Toasted sesame seeds.
28. You need of Slivered almonds.

Brad's sweet and spicy hoisin chicken stir fry instructions

1. Combine chicken, vinegar, mirin, and garlic powder in a bowl. Stir well. Cover and refrigerate for 4 hrs. Stir every 45 minutes..
2. Mix the sauce ingredients together. Let sit at least an hour.
3. Mix flour and cornstarch in a LG mixing bowl..
4. Dredge chicken pieces in the mixture..
5. Heat oil to 360 degrees in a LG frying pan 1/2 inch deep. Fry chicken pieces until brown on both sides. It's OK if they are a little undercooked in the middle. Drain on paper towels..
6. Heat butter in a LG wok over medium high heat. Add carrots. Saute for 4 or 5 minutes until they start to caramelize. Add broccoli and saute 3 more minutes. When broccoli starts to brown, add wine in 1/8 cup increments cover and steam. Repeat until veggies are tender..
7. When tender, add chicken back to pan. Saute 1 minute. Add water chestnuts and sauce. Bring to a simmer stirring often. Once at a simmer, hold for 2 or 3 minutes. Then add cornstarch slurry until it reaches desired thickness..
8. Plate rice, serve stir fry over top. Garnish with lime wedge, toasted sesame seeds, slivered almonds, and julienne squash..
9. Serve immediately. Enjoy..

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