CHICKEN WITH VERMONT MAPLE SYRUP ENJOY DAN:

     STIR FRY CHICKEN WITH VERMONT MAPLE SYRUP by CHEF DAN:

Serves 2

SAUCE:

1 cup chicken broth

1/4-cup sweet and sour sauce

1 tablespoon rice vinegar

2 tablespoon EACH Vermont maple syrup, fish sauce and hoisin sauce

2 garlic cloves smashed

1-thumb-size fresh ginger grated

3 tablespoon cornstarch mixed with 3 tablespoon water

4 tablespoon olive oil

STIR FRY:

1-pound boneless, skinless chicken breasts cut into 1-inch pieces

1 bell pepper sliced

1/2-onion chopped

½ (3 Oz) can water chestnuts, drained, and sliced

1/2-carrot sliced

7-cremini mushrooms halved

2 tablespoon olive oil

DIRECTIONS:

1.   Whisk broth and next 7 ingredients in skillet over low-heat, until it starts to bubble.

2.   In a bowl, mix cornstarch and water.

3.   Slowly add mixture to the wok and stir until it thickens somewhat.

4.   Heat olive oil in a skillet over medium-low heat and when it sizzles.

5.   Add chicken slices along with bell peppers and next 4 ingredients.

6.   Once the chicken, and veggies has cooked through add to the sauce.

7.   Stir and cook until the chicken is tender, and vegetables are cooked through.

ENJOY DAN :                                           SING SONGS AND LAUGH OFTEN!!