Have you ever, on the last day before a big grocery trip, throw something together with whatever you have around the house? This would be it. The only two things I had that were really fresh and good were some boneless, skinless chicken thighs and a large bag of terrific carrots from the market. This is what I came up with...I'll do the recipe from memory...
Eight pieces of boneless, skinless chicken thighs
1 tablespoon canola oil
4 cooking onions, chopped
1/2 red pepper, sliced thin
1/2 green pepper, sliced thin
4 carrots, cut into thick sticks
3 garlic cloves, minced
1 tsp fresh ginger, minced
1 tablespoon dark soy sauce, or 2 light
1 tsp rice vinegar
1/2 cup hoisin sauce
Cut chicken thighs in small pieces. Heat oil in wok or large nonstick pan. Fry (in batches) until edges are browned, set aside.
Stir fry carrots until partially cooked, this may take 10 minutes or more. Set aside with the chicken. Briefly stir-fry onions, peppers, ginger, and garlic until slightly softened. Re-add carrots and chicken to the wok.
Add soy, rice vinegar, hoisin sauce and toss to heat through. Serve over steamed rice or rice noodles.
Simple, huh? If you have hoisin sauce just hanging around, of course. Black bean or teriyaki sauce should work well also.