Chicken Stir-Fry
chicken breast, broccoli, broth, carrots, onion, hoisin sauce, mushrooms, cornstarch, soy sauce, sesame oil, ginger
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 for Chicken Stir-Fry Recipe
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.
Read the full directions on Food Network
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Servings
6 to 8 servings
Tags
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