Chicken Stir Fry

3 cloves minced Garlic
2 tsp grated Ginger Root
2/3 cup Soy Sauce
1/4 cup KAME Hoisin Sauce
1 Tbsp Corn Starch
22 oz boneless skinless chicken breasts
3 tsp Sun Luck Pure Sesame Oil
2 cup, chopped fresh Broccoli
1 cup, chopped Carrots
1 cup, chopped Onions
1 cup, chopped Green Peppers
1 cup, chopped red bell pepper
1 cup, diced Celery
1-8oz can La Choy Fancy Bamboo Shoots, drained
1-8oz can Essential Everyday Sliced Water Chestnuts, drained
2 cups sliced Mushrooms

1. Combine soy sauce, hoisin sauce, and corn starch in a small bowl; stir until smooth. Mix ginger and garlic into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
2. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, celery, bamboo shoots, mushrooms, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
3. Remove chicken from marinade, reserving liquid. Over medium-high heat, cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user HENDRICKX08.