Chicken Stir-Fry
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
43
Spice
49
Sweetness
46
Sourness
36
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 tbsp
Sesame Oil1 bunch
Broccoli (cut into florets)1 cup
Onion (diced)1 cup
Chicken Broth1 cup
Hoisin Sauce1 tbsp
Soy Sauce1 tsp
Ginger (powdered)2 tbsps
CornstarchDirections:
1
In a large skillet, heat the oils over medium-high heat
2
Add the chicken and cook for 4 to 5 minutes or until lightly browned
3
Add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently
4
Stir in the water chestnuts
5
In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch
6
Add to chicken mixture and bring to a boil over medium-high heat
7
Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens
8
Serve over hot, cooked rice noodles