Back to recipe
Edit recipe
Title
Description
Status
Draft
Needs review
Ready
Favorite
Archived
Collection
Personal
Indulgence
Servings
Prep minutes
Cook minutes
Ingredients
Quantity
Unit
Ingredient
Preparation
Section
Quantity
Unit
Ingredient
Preparation
Section
Quantity
Unit
Ingredient
Preparation
Section
Quantity
Unit
Ingredient
Preparation
Section
Quantity
Unit
Ingredient
Preparation
Section
Quantity
Unit
Ingredient
Preparation
Section
Quantity
Unit
Ingredient
Preparation
Section
Quantity
Unit
Ingredient
Preparation
Section
Quantity
Unit
Ingredient
Preparation
Section
Quantity
Unit
Ingredient
Preparation
Section
Quantity
Unit
Ingredient
Preparation
Section
Quantity
Unit
Ingredient
Preparation
Section
Quantity
Unit
Ingredient
Preparation
Section
Quantity
Unit
Ingredient
Preparation
Section
Quantity
Unit
Ingredient
Preparation
Section
Quantity
Unit
Ingredient
Preparation
Section
Add ingredient
Directions
Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and cook it in the wok until cooked throughout and no longer pink. Remove and set aside ona plate. Add a tablespoon of olive oil and the carrots sauté until almost tender 1-2 minutes. Then add the mushrooms and sauté for 1-2 minutes. Add in the water chestnuts and snowpeas and sauté for a minute more. To make the sauce, whisk in a small bowl the chicken broth, soy sauce, brown sugar, garlic, hoisin, and sesame oil, Combine the cornstarch and water in another small bowl and whisk into the sauce. Add the chicken back to the wok, pour the sauce on top, and cook everything together, letting the sauce simmer until it starts to thicken. Remove from heat and serve.
Tags
Suggest tags
Notes
Save recipe
Cancel