I adapted this recipe from a Paula Deen Recipe.
Ingredients:
- 2 Tbsp vegetable oil
- 1.5 lbs boneless skinless chicken tenderloins
- 1 bunch fresh broccoli cut into florets
- 1 cup shredded carrots
- 1 red bell pepper chopped
- 1 cup onion, diced
- 1 8oz can sliced water chestnuts (drained)---I forgot to buy these, I was very disappointed.
- 1 cup chicken broth (I used more b/c I boiled my chicken before hand and shredded it)
- 1/4 cup hoison sauce (found in asian foods section at grocery store)
- 1 tbsp. soy sauce
- 1 tsp. powdered ginger
- 2 tbsp. cornstarch
- 1 package rice noodles cooked (or rice...whichever you prefer)
- 1 package frozen egg rolls (yeah...I slacked on that one...whatever)
Directions:
- In a small bowl combine chicken broth, hoison sauce, soy sauce, ginger, and cornstarch. Set aside.
- Heat 2 tbsp oil over med-high heat in wok or large skillet
- Add chicken and cook for 4-5 mints or until lightly browned, I boiled my chicken in 1 cup of chicken broth/1 cup water for about 45 minutes, drained it and shredded it, so when I added it to the oil, I added it with my veggies....
- After chicken cooks for 4-5 minutes, add in broccoli, carrots, pepper, and onion, cooking for an additional 5 minutes
- Stir in water chestnuts (if you remembered to buy them...unlike me)
- Add sauce mixture to wok/skillet and bring to boil.
- Reduce heat to med or med-low and let simmer for 4-5 minutes, stir occasionally, until the sauce thickens and coats the mixture.
- Serve over hot rice noodles or rice. (when I made my rice noodles, I mixed together another batch of the sauce I used for the stir fry to toss with the rice noodles.
- During cooking, I baked some frozen "Chung's" Chicken egg rolls.
Enjoy.
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