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Chicken Stir Fry
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Prep Time:10 minInactive Prep Time: -- Cook Time:15 min Serves: 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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