Chicken Stir-Fry

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 6 to 8 servings
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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

One 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


  1. 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.