Stir Fry Hoisin Chicken With Peppers, Leeks And Mushrooms

Time out from packing and time for stir fry! And mindless TV! Hurray!

And probably a deep hair conditioning treatment. The chicken pox has been keeping me from doing much more than washing hair. But I think the scalp is on the mend well enough to goop up the hair.

Enokis

Stir fries are so flexible. If you have a few Asian condiments in the kitchen, you can basically prowl the aisles at the market and make whatever you feel like. I saw Enoki mushrooms next to shiitakes and thought: peppers, leeks, chicken.

I made my standard hoisin marinade, reserving some to toss with everything after all is cooked. Serve with rice.

Mangia!

Stir Fry Hoisin Chicken With Peppers, Leeks And Mushrooms

1 pound boneless, skinless chicken thighs, sliced thinly
2 to 3 tbsp. peanut or vegetable oil
1 each green, red and yellow bell pepper, sliced thinly
3 leeks, washed well, dark green parts cut off, sliced lengthwise and then crosswise into 1/2" pieces

4 ounces Enoki mushrooms, stems cut off, leave in 2" to 3" lengths
1/2 pound shiitake mushrooms, stems removed, sliced thinly
1/2 bunch cilantro leaves, chopped

Marinade:

4 tbsp. hoisin sauce

3 tbsp. soy sauce

1 tbsp. sriracha

1 ½ tbsp. rice wine vinegar

2 tbsp. sesame oil

2 garlic cloves, minced

Toss chicken with marinade, reserving about 1/4 cup and let marinate for a couple of hours in the fridge, or at least 30 to 45 minutes at room temperature.

Heat oil til really hot in a large, deep skillet or wok.

Stir fry chicken until nearly cooked, about  3 minutes. Transfer to a bowl.

Add more oil if needed. Heat until hot. Stir fry leeks (1 minute), then add peppers and mushrooms. Stir-fry until they become a bit soft, (about 2 minutes).

Add the chicken and reserved marinade and continue to stir for 2 minutes.

When done, remove from heat and add the cilantro, mixing it all together, and serve.