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Chicken Stir Fry Recipe

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This recipe for Chicken Stir Fry, by , is from Annelle's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 tbsp. vegetable oil

1 tbsp. sesame oil .

2 lbs. boneless, skinless chicken breast, cut into inch pieces

1 bunch broccoli florets

1 pkg. shitake mushrooms

2 to 3 carrots, thinly sliced

1 red bell pepper , chopped

1 cup onion, diced

1 8 oz. can sliced water chestnuts, drained

1 c. chicken broth

hoisin sauce

1 tbsp. soy sauce

1 tsp. powdered ginger

2 tbsp. cornstarch

In a large skillet (wok), 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 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 or noodles.
Yields 6-8 servings.




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