Jewish Chicken Wok-fry
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 3 cups boneless, skinless kosher Chicken breasts (thickly sliced into pieces)
- 10 baby Sweet corn cob
- 2 tablespoons water
- 1 red Bell pepper (seeds removed, cut into thin sticks)
- 1 green Bell pepper (seeds removed, cut into thin sticks)
- 2 cloves garlic (crushed)
- 1 green chile pepper (seeds remove, cut into strings)
- 1.333 cups canned, sliced Water chestnut (drained)
- 1 cup chicken stock
- ¼ cup gluten-free hoisin sauce
- 1 tablespoon tamari (gluten-free soy sauce)
- 1 teaspoon Ginger powder
- 2 tablespoons Corn starch
Heat both the oils in a wok or large deep frying pan. Add the chicken and cook for 4-5 minutes until lightly browned. Remove from the pan and set aside.
Add the baby sweetcorn and stir-fry over a high heat for 30 seconds. Add the water, cover and cook over a high heat for 2 minutes.
Add the peppers, garlic and chilli and cook for 5 minutes, stirring frequently. Stir in the water chestnuts and the chicken.
Whisk together the stock, hoisin sauce, soy sauce, ginger, and cornflour. Add to the pan and bring to a boil.
Reduce the heat and simmer for 4-5 minutes, until the sauce thickens. Serve immediately.