Chicken Stir-Fry

• 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

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.
4. Stir in the water chestnuts.
5. In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch.
6. Add to chicken mixture and bring to a boil over medium-high heat.
7. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens.
8. Serve over hot, cooked rice noodles.

vegetable oil, sesame oil, chicken, broccoli, shiitake mushrooms, carrots, red bell pepper, onion, water chestnuts, chicken broth, hoisin sauce, soy sauce, powdered ginger, cornstarch, suggestion

Taken from www.foodnetwork.com/recipes/paula-deen/chicken-stir-fry-recipe.html (may not work)