Chicken Stir-Fry

Ingredients

• 1 bunch broccoli cut into florets
• 8 ounce water chestnuts drained sliced canned
• 2  to 3 carrots thinly sliced
• 1 cup chicken broth 
• 2 tablespoons cornstarch 
• 0.3 cup hoisin sauce 
• 1 cup onion diced
• 1 teaspoon powdered ginger 
• 1  bell pepper red chopped
• 1 tablespoon sesame oil 
• 1 package mushroom caps 
• 2 pounds chicken breast boneless skinless cut into 1/2-inch pieces
• 1 tablespoon soya sauce 
• 1 tablespoon vegetable oil 
• 8 servings serving suggestion: hot cooked

Equipment

• bowl
• frying pan

Directions

1. In a large skillet, heat the oils over medium-high heat.
2. Add the chicken and cook for 4 to 5 minutes or until lightly browned.
3. 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.
4. 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.
5. Serve over hot, cooked rice noodles.