Sesame Chicken Stir Fry with Mushrooms

By rickfanciullo

Ingredients

• 3/4 cup chicken broth
• 1 tbs cornstarch
• 3 tbs hoisin sauce
• 2 tbs soy sauce
• 1 tbs lemon juice
• 1 tsp sesame oil
• 1 tbs veggie oil
• 1 pound skinless, boneless chicken thighs, cut into bite size pieces.
• 2 garlic cloves, finely chopped
• 2 tsp veggie oil
• 1 medium yellow summer squash, cut lengthwise, then cut crosswise into slices
• 6 oz fresh mushrooms, cut in half
• 6 oz snow peas (1 1/2 cups)
• 1 small onion cut into thin wedges
• Hot cooked Oriental noodles or hot cooked rice
• 2 tbs sesame seeds, toasted

Preparation

Step 1

1. Mix broth, cornstarch, hoisin sauce, soy sauce, lemon juice and sesame oil.
2. Heat wok over medium high heat. Add 1 tbs veggie oil, rotate wok to coat all sides. Add chicken and garlic, stir-fry about 5 min or until chicken is cooked (no pink). Remove chicken from wok.
3. Add 2 tsp veggie oil, coat wok and add veggies and onion. Stir-fry 7-8 minutes or until veggies are crisp-tender
4. Stir in broth mixture. Cook and stir about 1 min or until thicken mixture. Stir in chicken; cook stirring occasionally, until hot. Serve over noodles or rice. Sprinkle with sesame seeds.