Chicken Stir Fry

From The Food Network/Paula Deen


Ingredients

* 1 tablespoon vegetable oil
* 1 tablespoon sesame oil
* 2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
* 1 bunch broccoli, cut into florets
* 1 package shiitake mushrooms
* 2 to 3 carrots, thinly sliced
* 1 red bell pepper, chopped
* 1 cup onion, diced
* 1 (8-ounce) can sliced water chestnuts, drained
* 1 cup chicken broth
* 1/4 cup hoisin sauce
* 1 tablespoon soy sauce
* 1 teaspoon powdered ginger
* 2 tablespoons cornstarch
* Serving suggestion: Hot, cooked rice noodles

Directions

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.




**I only used one lb of chicken (for 2 and 1/2 of us). It seemed to be enough with some leftover. All other amounts I left the same. Except I always add extra carrots. I love carrots! I served with jasmine rice.