April's Chicken Stir Fry

April's Chicken Stir Fry

Contributed by : Jill Kanwischer

jill-kanwischer-20220608231807

Chinese Recipes : Dinner Recipes

Some meals are more than just food—they’re a reflection of the person who made them. That’s exactly the case with April’s Chicken Stir-Fry, a dish as warm, creative, and effortlessly elegant as she is.

When Lisa traveled to Quebec to visit her good friend April, she never expected to be treated to such a beautiful dinner. But April, always thoughtful and full of surprises, wanted to make the evening special. She prepared a delicious chicken stir-fry, but true to her style, she didn’t just serve it—she presented it.

With a flair for making everyday moments feel extraordinary, April carefully molded the rice in a small bowl before turning it upside down on the plate, creating a perfect little dome. A sprinkling of fresh cilantro added the finishing touch, making the dish look as fancy as it was delicious.

And just like April herself, the recipe carries a mix of cultures—half in French, half in English—bringing together the best of both worlds in one unforgettable meal.

Bon appétit... and enjoy!

Total Time

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Prepare Time

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Cook Time

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Recipe Servings

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Ingredients of
April's Chicken Stir Fry

Pkg of 4 Chicken Breasts (cubed)
1 Onion (diced)
2 Tbsp Hoisin Sauce
2 Tbsp Soya Sauce
1 can of Mushrooms (or fresh)
4 stalks of Celery (chopped)
2 Carrots (cut into small circles or halved circles)
2 Peppers any colour (diced)
2 cans of Coconut Milk
4 Tbsp Peanut Butter (smooth)
2 Tbsp Maple Syrup
1 Tbsp Red Pepper Garlic (can substitute with Sriracha Sauce)
1 can of Crushed Pineapple
1 Tbsp Corn Starch
2 cups of Basmati Rice
4 cups of water
Fresh Cilantro (for garnish)

How to Make
April's Chicken Stir Fry

Prep and measure out all of your ingredients.
Stir fry the cubed chicken with onion, Hoisin sauce and Soya sauce until done and set aside.
Stir fry the remaining vegetables on their own.
Once the vegetables are almost cooked to your liking, add the peppers and your chicken back into the mix and fry it together for about a minute.
Then add the coconut milk, peanut butter, maple syrup, red pepper garlic and crushed pineapple.
To make the sauce a bit thicker, add the cornstarch. Let the stir fry simmer.
While the stir fry is simmering, make your rice and serve when the rice is done.
To make it fancy, press a serving of rice into a small bowl before turning it upside down on the plate, creating a perfect little dome, then top with some fresh cilantro.

Notes

April's original recipe is the photo and Lisa's revised version, to suit her taste, is in the printed instructions. Chose your favourite.