- 1 cup raw rice
- 1 tsp salt
- 2 tsp cornstarch
- 2 tbsp sherry
- 1 1b chicken breasts, diced
- 3 tbsp vegetable oil
- 1 tbsp hoisin sauce
- 10 mushrooms, sliced
- 1/2 red pepper, diced
- 1 can bamboo shoots, drained
- 1 red chilli, diced
- 1 cup bean sprouts
- Steam rice according to directions.
- Mix salt, cornstarch, sherry. Toss in chicken, mixing to coat.
- Heat 2 tbsp oil in a large skillet. Saute the chicken 2 minutes. Remove from pan.
- Add 1 tbsp oil to skillet and the hoisin sauce. Add the vegetables. Saute 4 minutes. Return chicken to skillet and saute until cooked and hot.
- Serve on rice.