Classic FUSION STIR-FRY

Classic FUSION STIR-FRY

Ingredients:
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 teaspoons cornstarch
1 teaspoon grated fresh ginger
2 teaspoons steak sauce

Directions:
Optional: 1 teaspoon honey
1 teaspoon toasted sesame oil
1 12-ounce package frozen cheese tortellini
1 tablespoon peanut oil
1 1-pound frozen broccoli stir-fry mix, thawed
1 red sweet pepper, seeded and cut into strips
1. Remove and discard the skin from the chicken; remove the meat from the bones
and shred it. In a small bowl, make the sauce by stirring together the water, soy
sauce, hoisin sauce, cornstarch, ginger, steak sauce, honey (if using), and sesame
oil. Set aside.
2. Cook the tortellini according to the package directions; drain and keep warm.
3. Add the peanut oil to a wok or large skillet and bring to temperature over
medium-high heat. Add the stir-fry mix and red peppers and stir-fry for 3 minutes,
or until the vegetables are crisp-tender. Stir in the shredded chicken; stir-fry for 2
minutes, or until the chicken is heated through.
4. Push the chicken and vegetables away from the center of pan. Pour the sauce
mixture into the center of pan; cook and stir until thickened and bubbly. Stir the
sauce into the chicken and vegetables. Add the tortellini and toss to combine.
OPEN-FACE CHICKEN AND SAUTÉED PEPPER SANDWICHES
Sweet red bell peppers are high in vitamin C, so this recipe gives you an
inexpensive and healthful way to stretch a rotisserie chicken to feed a crowd. As a
bonus, the sandwich topping could just as easily be tossed with pasta or used to top
salad greens.
Yields 8 servings
1 3-pound rotisserie chicken