CHICKEN STIR-FRY
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
1 PACKAGE SHILTAKE MUSHROOMS
2 TO 3 CARROTS, THINLY SLICED
1 RED BELL PEPPER - CHOPPED
1 CUP ONION DICED
1 (8 OZ) CAN SLICED WATER CHESTNUTS, DRAINED
1 CUP CHICKEN BROTH 1 CUP HOISIN SAUCE
1 TABLESPOON SOY SAUCE
1 TEASPOON POWDERED GINGER
2 TABLESPOON CORNSTARCH
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 OR NOODLES