Chicken Stir Fry Montego Bay

Stir Fry Sauce (makes 1 cup)

1 tsp. Fresh ginger

1 tsp. Fresh garlic

2 tbsp. Hoisin

1 oz. Sherry

½ cup Soy Sauce

½ cup Water

¼ cup Brown Sugar

1 tbsp Corn Starch

1 tsp. Krista’s Hellicious Hot Sauce (optional)



4 oz. Chicken Breast (julienne) marinated in Krista’s Jerkalicious Marinade:

5 oz Jerkalicious Hot Sauce

5 oz Soy Sauce

5 oz Pineapple Juice

4 Button Mushrooms (quartered)

¼ cup Red Pepper (cut into julienne strips)

¼ cup Green Pepper (cut into julienne strips)

¼ cup Carrots (julienne)

¼ cup Snow Peas

½ cup Napa Cabbage (julienne)

1 Scallion Chopped

2 tsp. Sesame Oil

¼ cup Roasted ½ Cashews

¼ cup Stir Fry Sauce

2 tbsp Peanut Oil



Lightly sauté garlic and ginger in peanut or coconut oil till fragerant. Add hoisin, sherry, soy sauce, brown sugar and hot sauce. Bring to a boil. Dissolve cornstarch in water. Add while boiling. When thick let cool to room temp.

In hot smoking wok add peanut oil. Add marinated chicken and saute till cooked through. Remove chicken from pan.. Add mushrooms, carrots, and peppers. Stir then add peas, napa, scallion & cashews. Stir. Add sesame oil & stir fry sauce. Add cooked chicken and toss to coat. Serve over rice 

This product was added to our catalog on Tuesday 18 October, 2016.