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Chicken Stir Fry

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 15 minutes

Servings: 6-8



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


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.

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