Sesame Chicken Stir-Fry with Mushrooms

By Booper-2

Ingredients

• 3/4 cup Progresso® chicken broth (from 32-ounce carton)
• 1 tablespoon cornstarch
• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil
• 1 pound boneless skinless chicken thighs, cut into bite-size pieces
• 2 garlic cloves, finely chopped
• 2 teaspoons vegetable oil
• 1 medium yellow summer squash, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
• 6 ounces fresh mushrooms, cut in half (2 cups)
• 6 ounces snow (Chinese) pea pods (1 1/2 cups)
• 1 small onion, cut into thin wedges
• Hot cooked Oriental noodles or hot cooked rice, if desired
• 2 tablespoons sesame seed, toasted

Preparation

Step 1

Mix broth, cornstarch, hoisin sauce, soy sauce, lemon juice and sesame oil.

Heat wok or 12-inch skillet over medium-high heat. Add 1 tablespoon vegetable oil; rotate wok to coat side. Add chicken and garlic; stir-fry about 5 minutes or until chicken is no longer pink in center. Remove chicken from skillet.

Add 2 teaspoons vegetable oil; rotate wok to coat side. Add squash, mushrooms, pea pods and onion; stir-fry 7 to 9 minutes or until vegetables are crisp-tender.

Stir in broth mixture. Cook and stir about 1 minute or until thickened. Stir in chicken; cook, stirring constantly, until hot. Serve over noodles. Sprinkle with sesame seed.