3 Videos | Photo: Chicken Stir-Fry Recipe
Ingredients
- 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
Directions
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 chicken 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.
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By jnole2002_12655536
East Islip, NY
on April 02, 2012
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Aside from the prepping of the veggies, this was very quick and easy to prepare.
I really liked the flavor and texture of this dish. I agree with others that the sauce wasn't exactly bland; it could just use a little something else. Garlic may do the trick. I noticed that a similar recipe of Emerill's got better reviews. The only real differences are that it calls for garlic, Asian spice blend (instead of ginger, sesame seeds, cashews, and roasted garlic red pepper sauce. I will try this recipe next and then possibly make a combo of ingredients from the two.
By mistimcdowell
on March 12, 2012
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This was an ok recipe, still looking or a better one. It was very easy made it with white rice.
By Minicooks
on December 29, 2011
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Excellent recipe. I particularly liked the flavouring in the sauce. i make the recipe with both soft noodles and i add chowmein noodles as well.
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