Chicken and Broccoli Stir-Fry

By gstark

Ingredients

• 1/2 cup water
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 2 teaspoons cornstarch
• 1 teaspoon grated fresh ginger
• 1 teaspoon toasted sesame oil
• 1 pound broccoli
• 1 yellow sweet pepper
• 2 tablespoons cooking oil
• 12 ounces skinless, boneless chicken, cut into bite-size pieces
• 2 cups chow mein noodles or hot cooked rice

Preparation

Step 1

For sauce, in a small bowl stir together water, soy sauce, hoisin sauce, cornstarch, ginger, and sesame oil. Set aside.



2

Cut flowerets from broccoli stems and separate flowerets into small pieces. Cut broccoli stems crosswise into 1/4-inch slices. Cut pepper into short, thin strips.



3

In a wok or large skillet heat 1 tablespoon of the cooking oil over medium-high heat. Cook and stir broccoli stems in hot oil for 1 minute. Add broccoli flowerets and sweet pepper; cook and stir for 3 to 4 minutes or until crisp-tender. Remove from wok; set aside.



4

Add remaining oil to wok or skillet. Add chicken; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; pour into center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir together to coat. Cook and stir 1 minute more or until heated through. Serve over chow mein noodles or rice. If desired, garnish with toasted sesame seed and serve with additional hoisin sauce. Makes 4 servings.