| 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 |
Serve with...
Oriental Coleslaw
Total Time:
10 min
| 1. | Mix broth, cornstarch, hoisin sauce, soy sauce, lemon juice and sesame oil. |
| 2. | Heat wok or 12-inch skillet over medium-high heat. Add 1 tablespoon vegetable oil; rotate wok to coat side. Add chicken and garlic; stir-fry about 5 minutes or until chicken is no longer pink in center. Remove chicken from skillet. |
| 3. | Add 2 teaspoons vegetable oil; rotate wok to coat side. Add squash, mushrooms, pea pods and onion; stir-fry 7 to 9 minutes or until vegetables are crisp-tender. |
| 4. | Stir in broth mixture. Cook and stir about 1 minute or until thickened. Stir in chicken; cook, stirring constantly, until hot. Serve over noodles. Sprinkle with sesame seed. |
|
| Looking for a shortcut? Pick up a jar of toasted sesame seed at the supermarket to eliminate the step of toasting it yourself. |
|
| Sesame seed contains oil that can become rancid over time. Be sure to store it in the refrigerator or freezer to prevent spoiling. |
Nutrition Information:
345 ( 170 ); 19 g ( 4 g); 70 mg; 910 mg; 17 g ( 4 g); 30 g 10 %; 26 %; 8 %; 24 % 3 ; 3 1/2