Well today I decided I was going to try out Paula Deen’s version of Chicken Stir Fry. Actually a relative had made it a few weeks ago and I decided to give it a try. While her recipe is delicious, I modifed it a bit to control fat and sodium.
The original recipe can be found at:http://www.foodnetwork.com/recipes/paula-deen/chicken-stir-fry-recipe/index.html
So here goes:
Ingredients
- 1 tablespoon vegetable oil (I used Pam Spray instead)
- 1 tablespoon sesame oil
- 2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
- 1 bunch broccoli, cut into florets (I used stir fry veggies instead)
- 1 package shiitake mushrooms (Didn’t use this)
- 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 (I used water instead)
- 1/4 cup hoisin sauce (I used two tbsp instead)
- 1 tablespoon soy sauce (I used one tsp instead)
- 1 teaspoon powdered ginger
- 2 tablespoons cornstarch
- Serving suggestion: Hot, cooked rice noodles (I used garlic mashed potatos)
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.
