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 llaselle1_4728645
Westfield, MA
on June 17, 2013
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Came out really good after all the prep work is done. There is only two of us so there is enough for tomorrow night too.
By Kaysey88
Oklahoma
on January 31, 2013
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It's really good and I make it all the time, but what I do is add some mandarin sauce to it to give it a bit of sweet because I don't like the salty savory idea. I add those little canned baby corns and sugar snap peas. I don't use the hoisin sauce or shiitake mushrooms cause I think their gross. I use regular button mushrooms instead. I also put it on rice instead of noodles, I think its a better match.
By eric75
Christiansburg, VA
on January 08, 2013
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it's good but it does seem to be missing something...i think maybe a little acidity like a little lime juice....will continue to wok (haha on it! Love Paula!
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