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    Sesame Chicken Stir-Fry with Mushrooms


    Source of Recipe


    bettycrocker

    List of Ingredients




    3/4 cup chicken broth
    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

    Recipe



    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.

 

 

 


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