Chicken Srir-Fry

Chicken Stir-Fry

 

 

Ingredients

2 TBL sesame oil

1 pound chicken breast, cut into strips

1 bunch of broccoli

1 package mushrooms

3/4 cup quartered brussels sprouts

1 small onion sliced

2 carrots sliced

1 can water chestnuts

1 cup chicken broth

1/4 cup hoisin sauce

1 TBL soy sauce

1 tsp powdered ginger

2 TBL cornstarch

1/2 package spaghetti noodles

 

In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch.  Set aside.

Cook broccoli, carrots and brussels sprouts in boiling water for 3 minutes.  Immediately drain and rinse with cold water.  Set aside.

In large skillet, heat oils over medium-high heat.  Add the onions and cook for two or three minutes.  Add the chicken breast and stir-fry till no longer pink. 

Add the broccoli, carrots, brussel sprouts and mushrooms and cook an additional 1 to 2 minutes.  Stir the broth mixture and then add to the chicken and vegetable mixture and bring to a boil.  Reduce heat to medium-low, and simmer until sauce is thickened.  Serve over noodles or rice.

Serves 4 

(21 day fix exchange per serving: 1 red, 1 orange, 1 green, 1 yellow)