Cookhacker's Easy Chicken and Vegetable Stir Fry
Prep Time: 15 min - Cook Time: 15 min - Serves: 6 to 8 servings
- 2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
- 2 Tablespoons vegetable oil
- 2 Tablespoons sesame oil
- 2 cups broccoli florets
- 1 lb. mushrooms, sliced (button, shitake or whatever you like)
- 2 to 3 carrots, sliced
- 1 small red bell pepper, diced
- 6 stalks asparagus, trimmed and cut in ½” pieces
- 1 cup onion, diced
- 2 medium cloves garlic, minced
- 1 (8 oz) can sliced water chestnuts, drained
- 1 (8 oz) can baby Asian corn, drained, cut into ½” pieces
- 1 cup low sodium chicken broth
- 1/4 cup hoisin sauce
- 1½ tsp soy sauce
- 1 tsp powdered ginger
- 2 Tablespoons cornstarch
1. In a small bowl, combine chicken broth, hoisin sauce, soy sauce, ginger and cornstarch and set aside.
2. In a large skillet, heat 1 tablespoon sesame oil and 1 tablespoon vegetable oil over medium-high heat until shimmering
3. Add the chicken and cook for 4 minutes, stirring until lightly and evenly browned. Remove chicken and set aside.
4. Add 1 tablespoon sesame oil and 1 tablespoon vegetable oil to the hot pan, add the minced garlic and stir for 1 minute until fragrant.
5. Add the asparagus, broccoli, baby corn, mushrooms, carrots, pepper and onion and cook for 4 minutes, stirring to insure even cooking.
6. Toss the chicken back in and stir in the water chestnuts and cook an additional 1-2 minutes, stirring frequently.
7. Stir in the chicken broth/hoisin/soy/ginger/cornstarch mixture and bring to a boil over medium-high heat.
8. Reduce heat to medium-low and simmer for 4-5 minutes, or until sauce thickens.
Serve over hot rice or noodles