April 8th, 2012
Submitted by Debra Bashford, Cherry Valley, Ont.
Recipe tested by Christy Pengilly
Stir water into cornstarch in small cup. Set aside.
Heat large frying pan or wok on medium-high until very hot. Add cooking oil. Add chicken. Stir-fry for about 5 minutes until browned. Add carrots and peppers.
Combine orange juice, brown sugar, balsamic, hoisin sauce and salt and pepper in a small bowl.
Add to chicken mixture. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, covered, for about 6 minutes until chicken is no longer pink inside and veggies are tender crisp.
Stir in cornstarch mixture. Heat and stir for about 1 minute until thickened.