Chicken Stir Fry

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Chicken Stir Fry

Post  justmecookin on Sat May 21, 2011 3:58 pm

Chicken Stir Fry

1 tablespoon vegetable oil
1 tablespoon sesame oil
2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
1 bunch broccoli, cut into florets
1 package shiitake mushrooms
2 to 3 carrots, thinly sliced
1 red bell pepper, chopped
1 cup onion, diced
1 (8-ounce) can sliced water chestnuts, drained
1 cup chicken broth
1/4 cup hoisin sauce
1 tablespoon soy sauce
1 teaspoon powdered ginger
2 tablespoons cornstarch

Serving suggestion: Hot, cooked rice noodles

In a large skillet, heat the oils over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until lightly browned. Add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts.

In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch. Add to pork mixture and bring to a boil over medium-high heat. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens. Serve over hot, cooked rice noodles. Makes 6 servings

justmecookin

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