Ingredients
- 1 1/4 lbs boneless, skinless chicken breast, cut into 1 inch pieces
- 1 tbsp vegetable oil
- salt and pepper to taste
- 2 cloves garlic, minced
- 3 cups assorted mixed vegetables such as small broccoli florets, snow peas, bell peppers and sliced mushrooms
- 18 ounce can sliced water chestnuts, drained
- 1/2 cup blue diamond whole natural almonds, toasted
- 3/4 cup chicken broth
- 1 tbsp cornstarch
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 2 tbsp hoisin sauce
Cooking Steps
- In a small bowl, whisk together the chicken broth, cornstarch, soy sauce, rice vinegar, sugar and hoisin sauce; set aside.
- In a large pan heat the oil over medium high heat. Season the chicken generously with salt and pepper and add it to the pan. Cook, stirring occasionally, until chicken is cooked through and browned, about 3-5 minutes per side.
- Add the garlic to the pan and cook for 30 seconds.
- Add the vegetables to the pan along with 2 teaspoons of water. Cook, stirring occasionally, until vegetables are crisp tender, approximately 4-5 minutes depending on the size of your vegetables. Season the vegetables with salt and pepper to taste.
- Add the chicken broth mixture to the pan and turn the heat up to high and bring to a boil. Cook for 1 minute, or until sauce has thickened.
- Stir in the almonds and serve immediately, over rice if desired.
