Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless (skinless chicken breasts, thinly cut on the bias)
  • 2-3 tablespoons sesame oil
  • 1 cup chicken broth
  • ¼ cup hoisin sauce
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 2-3 tablespoons sesame oil
  • 1 cup sliced onions
  • 2-3 carrots (thinly sliced on the bias)
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced green bell peppers
  • 1 can sliced water chestnuts
  • 1 cup quartered button mushrooms
  • 1 tablespoon minced fresh garlic (optional)
  • 2 thinly sliced serrano chiles
  • 2 jalapenos (sliced)
  • ½ – 1 cup packed fresh basil leaves (sliced into thin ribbons)

Instruction

  • Cook chicken in sesame oil until no longer pink. Remove to plate and set aside.
  • Whisk together broth, hoisin sauce, soy sauce, fish sauce, brown sugar, and cornstarch. Set aside.
  • Heat oil in a wok or large skillet over high. Add onions and carrots; stir-fry 1-2 minutes. Add bell peppers, water chestnuts, and mushrooms; stir-fry 1-2 minutes.
  • Add chicken, garlic, jalapenos and serrano and cook for 2-3 minutes. Stir in broth mixture; simmer until thickened, 1-2 minutes.
  • Stir in basil and heat until wilted (about a minute). Serve with rice.