Ingredients Jump to Instructions ↓

  1. 3/4 cup Progresso® chicken broth (from 32-ounce carton)

  2. 1 tablespoon cornstarch

  3. 3 tablespoons hoisin sauce

  4. 2 tablespoons soy sauce

  5. 1 tablespoon lemon juice

  6. 1 teaspoon sesame oil

  7. 1 tablespoon vegetable oil

  8. 1 pound boneless skinless chicken thighs, cut into bite-size pieces

  9. 2 garlic cloves, finely chopped

  10. 2 teaspoons vegetable oil

  11. 1 medium yellow summer squash, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)

  12. 6 ounces fresh mushrooms, cut in half (2 cups)

  13. 6 ounces snow (Chinese) pea pods (1 1/2 cups)

  14. 1 small onion, cut into thin wedges

  15. Hot cooked Oriental noodles or hot cooked rice, if desired

  16. 2 tablespoons sesame seed, toasted

Instructions Jump to Ingredients ↑

  1. Mix broth, cornstarch, hoisin sauce, soy sauce, lemon juice and sesame oil.

  2. Heat wok or 12-inch skillet over medium-high heat. Add 1 tablespoon vegetable oil; rotate wok to coat side. Add chicken and garlic; stir-fry about 5 minutes or until chicken is no longer pink in center. Remove chicken from skillet.

  3. Add 2 teaspoons vegetable oil; rotate wok to coat side. Add squash, mushrooms, pea pods and onion; stir-fry 7 to 9 minutes or until vegetables are crisp-tender.

  4. Stir in broth mixture. Cook and stir about 1 minute or until thickened. Stir in chicken; cook, stirring constantly, until hot. Serve over noodles. Sprinkle with sesame seed.


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