The original recipe was created by Paula Deen (no butter included). The recipe is a great deal better than a lot of other stir fry recipes that I have tried in the past. Of course recipes can always be improved and altered and I altered mine by placing red pepper flakes and garlic in it. Below is a copy of the recipe.
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- 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
- 2 cloves garlic, minced
- 1 cup onion, diced
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 cup chicken broth
- 1/4 cup hoisin sauce (found next to the Asian ingredients in the supermarket)
- 1 tablespoon soy sauce
- 1 teaspoon powdered ginger
- 2 tablespoons cornstarch
- 1/2-1 tsp red pepper flakes
2. Add broccoli, mushrooms, carrots, pepper, garlic, and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts.
3. In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, red pepper flakes, and cornstarch. Add to chicken mixture and bring to a boil over medium-high heat.
4. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens.
Serve with rice or noodles.