1 lb chicken breast, cut into 1 inch chuncks
2 large carrots, sliced on the bias
3 large celery sticks, cut on the bias
6-8 asparagus spears (depending on size) cut into 1 inch pieces
1/2 cup frozen peas
1 bell pepper, chopped (a red one would have added more color)
1 cup of Soy Vay Garlic Hoisin Sauce
Marinate the chicken in 1/2 cup of hoisin sauce for at least a couple or hours.
In a large skillet or wok, heat oil on Med heat for 1 minute. Add the veggies and stir fry until the carrots and celery are crisp tender, about 5 minutes. Pour onto a plate and set aside.
Now heat a little more oil and fry up the chicken until no longer pink, about 3 minutes. Return the veggies to the pan and add remaining 1/2 cup of sauce or more to taste. Heat an additional minute until hot and bubbly. Serve over rice.