Ingredients:

  • Stir-Fry Sauce:
    • Kaʻū Orange Sauce½ c
    • Hoisin Sauce½ c
    • Ketchup½ c
    • Chili flakesto taste
    • Rice vinegar2 tsp
  •  
  • Vegetable oil2 Tbl
  • Chicken leg meat (1” dice)8 oz
  • Cornstarch2 Tbl
  • Broccoli (blanch)¼ c or as desired
  • Carrots (slice and blanch)¼ c or as desired
  • Choi sum (cut and blanch)¼ c or as desired
  • Shiitake (quartered)⅛ c or as desired
  • Tofu (1” dice)¼ c or as desired
  • Stir-fry Sauce⅓ – ½ c Tbl or as desired

 

Procedure:

  • Combine Kaʻū Orange Sauce through rice vinegar, mix well, and set aside
  • Coat chicken with cornstarch and set aside
  • Heat oil in a medium-sized Teflon pan over medium heat
  • Place chicken in a pan and saute for 3 – 4 minutes or until chicken is cooked
  • Add vegetables and stir-fry sauce and toss well
  • Cook until vegetables are heated through and serve