|1 cup||no-salt-added chicken broth or cooking stock|
|3 tablespoons||hoisin sauce|
|2 teaspoons||vegetable oil|
|1 1/2 pounds||skinless boneless chicken breasts, cut into 1/2‑inch pieces|
|1||medium onion, chopped into 1/2‑inch pieces|
|1||medium red bell pepper, cut into 1/2‑inch pieces|
|1 (5-ounce)||package sliced shiitake mushrooms|
|2 teaspoons||Asian (dark) sesame oil|
|3||medium carrots, thinly sliced|
|1 bunch||broccoli, cut into florets|
|2 teaspoons||minced peeled fresh ginger|
|1 (8-ounce)||can sliced water chestnuts, drained|
In small bowl or 2-cup measure, whisk together the broth, hoisin sauce and cornstarch; set aside (you’ll have about 1 1/4 cups).
In large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally, until lightly browned, 5 minutes. Transfer with a slotted spoon to a plate.
Heat the sesame oil in the same skillet over medium heat. Add the onion, bell pepper and mushrooms, and cook, stirring occasionally, until any liquid is evaporated and the vegetables are lightly browned, about 10 minutes. Add the carrots, broccoli, ginger and water; cook, stirring until vegetables are tender-crisp, about 5 minutes.
Stir in the reserved chicken (and any juices), water chestnuts and the reserved broth mixture; bring just to a boil. Reduce the heat and simmer, stirring gently, until the sauce bubbles and thickens, about 5 minutes. Serve at once (try with brown rice or hot cooked rice noodles).
|Serving Size||1 cup|
|Sat Fat||1.5 g|
|Trans Fat||0 g|