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Sesame Chicken Stir-Fry with Mushrooms
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Prep Time:
15 minutes
Total Time:
32 minutes
"Chicken and veggies with a nutty sesame twist."
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
Instructions:
  • Combine the broth, cornstarch, hoisin sauce, soy sauce, lemon juice, and sesame oil for a flavorful sauce.
  • Preheat a wok or 12-inch skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan. Cook the chicken and garlic, stirring constantly, for about 5 minutes until the chicken is cooked through. Then, transfer the chicken to a plate.
  • Drizzle 2 teaspoons of vegetable oil into the wok and swirl to coat. Add squash, mushrooms, pea pods, and onion; stir-fry for 7 to 9 minutes until vegetables are tender-crisp.
  • Combine the flavorful broth mixture and stir gently. Let it simmer for about 1 minute until it thickens. Add in the succulent chicken pieces and continue to stir until heated through. Serve over a bed of noodles and top with a sprinkle of sesame seeds for the perfect finish.

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