Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 tablespoon sesame oil

  3. 2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces

  4. 1 bunch broccoli, cut into florets

  5. 1 package shiitake mushrooms

  6. 2 to 3 carrots, thinly sliced

  7. 1 red bell pepper, chopped

  8. 1 cup onion, diced

  9. 1 (8-ounce) can sliced water chestnuts, drained

  10. 1 cup chicken broth

  11. 1/4 cup hoisin sauce

  12. 1 tablespoon soy sauce

  13. 1 teaspoon powdered ginger

  14. 2 tablespoons cornstarch

  15. Serving suggestion: Hot, cooked rice noodles

Instructions Jump to Ingredients ↑

  1. 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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