Chicken Stir-Fry

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.