1bonelessskinless chicken breastsliced into thin strips
1Tbspflour
1Tbspcanola oil
3cupsbroccolichopped into small bite-sized pieces
½cuponionsliced thinly
2cupsfresh mushroomschopped into small chunks
¼cuplow sodium chicken stock
2tspbrown sugar
1Tbsphoisin sauce
1Tbsplow sodium soy sauce
1tspfresh gingergrated
1garlicclovegrated
1tspsriracha sauceoptional
1tspsesame oil
1tspcornstarch
fresh black pepperto taste
Thai basilroughly chopped - optional
Instructions
Slice the chicken and add to a bowl along with the flour. Stir and allow the flour coat the chicken.
Heat a large heavy skillet on medium high heat and add canola oil. Once oil is hot, add chicken pieces and spread out evenly. Let chicken sit for a minute before stirring, then stir fry 5 minutes or until browned.
Add broccoli to the skillet and stir fry for 5 minutes. Add onions and mushrooms and stir fry another 5 minutes until the mushroom and onions are softening, and the broccoli is crisp tender.
In the bowl or measuring cup, add chicken stock, brown sugar, soy sauce, hoisin sauce, grated ginger, grated garlic, sriracha (if using) sesame oil, and cornstarch. Stir until smooth and set aside.
Stir the sauce again, then pour into the pan with the chicken and vegetables. Bring to a boil over medium heat, stirring constantly. Simmer 2 minutes or until sauce is thickened. Season with pepper and serve over hot rice. Sprinkle with fresh Thai basil if desired.