Sesame Chicken Stir-Fry with Mushrooms

 

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

• 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.