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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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She loved this recipe. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1 tablespoon vegetable oil |
1 tablespoon sesame oil |
2 lbs boneless skinless chicken breasts, cut into 1/2-inch pieces |
1 bunch broccoli, cut into florets |
8 ounces shiitake mushrooms (1 package) |
2 -3 carrots, thinly sliced |
1 red bell pepper, chopped |
1 cup onion, diced |
8 ounces sliced water chestnuts, drained |
1 cup chicken broth |
1/4 cup hoisin sauce |
1 tablespoon soy sauce |
1 teaspoon powdered ginger |
2 tablespoons cornstarch |
hot cooked rice noodles |
Directions:
1. In a large skillet, heat the oils over medium-high heat. Add the chicken and cook for 4-5 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.
2. 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-low, and simmer for 4-5 minutes, or until sauce thickens.
3. Serve over hot cooked rice noodles.
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