Chicken Stir-Fry (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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:
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.
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