Recipe courtesy Paula Deen

Prep Time: 10 min
Cook Time: 15 min

Level: Easy

Serves: 6 to 8 servings

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.

**My variation: The chicken listed above was too bland for me, so I marinated it in 2 TBSP of soysauce, some fresh ginger and 2 TBSP of Hoisin sauce (the longer it sits, the better).

I used the whole 9.4 oz of Hoisin sauce (find one with low sugar if possible) and triple the amount of Low sodium soy sauce because the noodles seemed to suck it all up. I cooked the veggies seperately and the chicken separately then combined at the end.

I added in cashews, sesame seeds and 2 tsp sesame oil at the end.

To cut time, I used frozen veggies (broccoli and red/green peppers with onions)**

Short version: If you don't mind blandish food, go with this recipe. If you like your chicken to be covered in sauce, see variation.