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Ingredients

How to make it

  • This goes very fast!
  • Heat a wok or a 12-inch heavy skillet over moderately high heat - then add oil.
  • Add ginger and 2 tablespoons scallions and stir-fry until ginger is fragrant, about 45 seconds.
  • Add small cubed chicken and stir-fry until just cooked through, about 2 minutes.
  • Add water chestnuts, hoisin sauce, Worcestershire sauce, vinegar, and toasted pine nuts and stir-fry until heated through, about 1 minute.
  • Transfer to a bowl and sprinkle with remaining 2 tablespoons scallions.
  • Serve by spooning hoisin chicken into lettuce leaves or over rice.
  • Original recipe found in Gourmet Magazine 2006 This is my adaptation. Enjoy!

Reviews & Comments 5

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    " It was excellent "
    peetabear ate it and said...
    love hoisin sauce... great recipe ^5
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    " It was excellent "
    pleclare ate it and said...
    These look wonderful!
    Was this review helpful? Yes Flag
    " It was excellent "
    pleclare ate it and said...
    These look wonderful!
    Was this review helpful? Yes Flag
    " It was excellent "
    adzell ate it and said...
    Looks great! :)
    Was this review helpful? Yes Flag
    " It was excellent "
    aussie_meat_pie ate it and said...
    What no hanky panky awwwww hehe - great recipe thanks for sharing :)
    Was this review helpful? Yes Flag

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