Tuesday, June 26, 2012

Chicken Stir Fry




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
1.  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.
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.

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