Sesame Chicken Stir-Fry with Mushrooms

Sesame Chicken Stir-Fry with Mushrooms

Sesame oil and seed impart a delightful nutty flavor to this chicken and veggie dish.

Prep Time

15

Minutes

Total Time

32

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time Saver
Looking for a shortcut? Pick up a jar of toasted sesame seed at the supermarket to eliminate the step of toasting it yourself.
Did You Know...
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:

1 Serving (1 Serving)
  • Calories 345
    • (Calories from Fat 170 ),
  • Total Fat 19 g
    • (Saturated Fat 4 g,),
  • Cholesterol 70 mg;
  • Sodium 910 mg;
  • Total Carbohydrate 17 g
    • (Dietary Fiber 4 g,
  • Protein 30 g;
Percent Daily Value*:
    Exchanges:
    • 3 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.
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