Ingredients:
1/4 cup hoisin sauce
1 cup chicken broth
1 (8-ounce) 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 lb boneless, skinless chicken breast, cut into 1/2-inch pieces
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 teaspoon powdered ginger
2 tablespoon cornstarch
Directions
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 pork 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.
Prep Time - 10 minutes
Cook Time - 15 minutes
Yield - 6 to 8 servings
Difficulty - Easy
Servings:
Prep Time: 10 min
Cook Time: 15 min
Difficulty:
Ratings for this Entry:
Submitted on November 11, 2009
I just made this recipe for dinner tonight. And it turned out fabulous. Thanks again Paula for another awesome meal!
