Cookhacker's Easy Chicken and Vegetable Stir Fry

Prep Time: 15 min - Cook Time: 15 min - Serves: 6 to 8 servings

 Cookhacker.com

  • 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

 

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