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.