BBQ Stir Fry

I saw Sandra Lee make this on Money Saving Meals this weekend and I thought it looked really good. This is called a BBQ Stir Fry because the sauce in it is a hoisin sauce, which is a Chinese BBQ sauce. I've changed the recipe a little bit. For instance, she used beef and I decided to use chicken. Also, I'm not a fan of ginger, so I left it out. This recipe could easily be made vegetarian by omitting the meat. Add a little tofu for some extra protein.

I also got to use my new $5 wok from IKEA. Yes, I said $5 and it worked pretty great. This recipe calls for lo mein noodles, which should be pretty easy to find in the oriental section of your grocery store.

What you'll need for the stir fry:
1 pound chicken breast, sliced into thin strips
2 Tbsps canola or olive oil
2 carrots, sliced about 1/4-inch thick
2 stalks celery, sliced about 1/4-inch thick
1/2 medium yellow onion, sliced
8 ounces white button mushrooms, sliced
1 head broccoli, cut into florets
1 (16-ounce) package lo mein noodles, cooked according to package directions

What you'll need for the Hoisin Sauce:
1/4 cup soy sauce
2 Tbsps tomato paste
1 tsp chopped garlic
1 tsp hot sauce
1/4 cup light brown sugar
2 Tbsps cider vinegar
1/8 tsp pepper

How to make it:
In a wok or large skillet over high heat add the canola oil. Add the chicken and cook until browned and cooked through. Set aside on a plate.

To the same pan the chicken was cooked in, add the carrots, celery, onions, mushrooms, garlic, and broccoli and stir-fry until slightly tender but not soft, about 3 minutes. Add the chicken back to the skillet along with half of the hoisin sauce, and toss to coat the chicken. Add in the noodles, and toss, adding a little more sauce if you'd like.