Servings: 6 to 8
Prep Time: 10 min
Cook Time: 15 min
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
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.
My Recipe Box | Log in to view
Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.
Come see Paula’s live show at the Majestic Theatre in San Antonio, TX and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
Visit TicketMaster for ticketing information.
Sponsored by Springer Mountain Farms.