Description

A quick and flavorful Sesame Chicken & Mushroom Stir-Fry made with tender chicken, fresh vegetables, and a savory-sweet sesame sauce. Perfect for busy weeknights and ready in under 35 minutes.

Ingredients

3/4 cup Progresso™ chicken broth (from 32-ounce carton)

1 tablespoon cornstarch

3 tablespoons Lee Kum Kee Panda Brand Hoisin Sauce or Kikkoman Hoisin Sauce (both alcohol-free)

2 tablespoons Crystal Soy Sauce or San-J Tamari Lite 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, halved lengthwise and sliced (1 1/2 cups)

6 ounces fresh mushrooms, halved (2 cups)

6 ounces snow pea pods (1 1/2 cups)

1 small onion, thinly sliced into wedges

Hot cooked noodles or rice

2 tablespoons toasted sesame seeds

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Instructions

1. In a small bowl, whisk chicken broth, cornstarch, hoisin sauce, soy sauce, lemon juice, and sesame oil until smooth. Set aside.

2. Heat a wok or 12-inch skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat the sides.

3. Add chicken and garlic. Stir-fry for about 5 minutes or until the chicken is no longer pink in the center. Remove from the pan and set aside.

4. Add 2 teaspoons vegetable oil to the same wok. Add summer squash, mushrooms, snow pea pods, and onion. Stir-fry 7 to 9 minutes until vegetables are crisp-tender.

5. Stir in the broth mixture and cook about 1 minute or until thickened.

6. Return the chicken to the wok and toss to coat evenly. Cook until everything is hot and glossy.

7. Serve over hot cooked rice or noodles and sprinkle with toasted sesame seeds.

Notes

Use high heat for best stir-fry results.

Prepare all ingredients before cooking since the process moves quickly.

You can substitute chicken thighs with chicken breast or firm tofu for a lighter option.

Store leftovers in an airtight container for up to 3 days.

Reheat gently with a splash of water to preserve sauce texture.

Prep Time: 15 minutes
Cook Time: 17 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Asian-Inspired