Chicken Stir Fry Recipe by Paula Deen

Level: Easy

Time: 30 MINUTES

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  • 1/4 cup hoisin sauce
  • 1 cup chicken broth
  • 1 (8 oz) can sliced water chestnuts, drained
  • 1 onion, diced
  • 1 cup red bell pepper, chopped
  • 2 to 3 carrots, thinly sliced
  • 1 package shiitake mushrooms
  • 1 bunch broccoli, cut into florets
  • 2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1 teaspoon powdered ginger
  • 2 tablespoons cornstarch


Serving suggestion: Serve hot, over cooked rice noodles.


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.

Chicken Stir Fry


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