Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 2 pounds boneless, skinless chicken white meat, reduce 1/2-inch pieces
- 1 bunch broccoli, reduce florets
- 1 package shiitake mushrooms
- two to three 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 root
- two tablespoons corn starch
- Serving suggestion: Hot, cooked grain noodles
Directions
Inside a large skillet, heat the oils over medium-high temperature. Add some chicken and prepare for four to five minutes or until gently browned. Add broccoli, mushrooms, carrots, pepper, and onion and prepare yet another a few minutes, stirring frequently. Stir within the water chestnuts. In a tiny bowl, combine broth, hoisin sauce, soy sauce, ginger root, and corn starch. Increase chicken mixture and produce to some boil over medium-high temperature. Reduce heat to medium to medium-low, and simmer for four to five minutes, or until sauce thickens. Serve over hot, cooked grain noodles.
Recipe thanks to Paula Deen