Combine broth, hoisin sauce, ginger, cornstarch, sesame oil, and 1/8 teaspoon crushed red pepper in a small bowl; set aside. If necessary, cut large stir-fry vegetables in half; set aside. Heat brown rice according to package directions; cover and keep warm.
This quick dinner filled with chicken and fresh veggies can be on your table faster than picking up Asian takeout.
Servings and Ingredients
|½ c. Hy-Vee 33%-reduced-sodium chicken broth|
|⅓ c. hoisin sauce|
|1 ½ tsp. fresh ginger, grated|
|1 tsp. Hy-Vee cornstarch|
|½ tsp. sesame oil|
|⅛ tsp. Hy-Vee crushed red pepper, plus additional for garnish|
|12 oz. Hy-Vee Short Cuts stir-fry vegetable blend|
|1 (10-oz.) pkg. Hy-Vee Steam Quick frozen whole grain brown rice|
|2 tbsp. Hy-Vee canola oil, divided|
|1 (1-lbs.) pkg. Hy-Vee boneless skinless chicken breast tenders, cut into 3/4-inch pieces|
|1 c. Hy-Vee salted roasted cashews|
Things To Grab
- Small bowl
- Wok or large skillet
- Meat thermometer
Heat 1 tablespoon canola oil in a wok or large skillet over medium-high heat. Stir-fry vegetables in hot oil for 2 to 3 minutes or until crisp-tender; remove from the wok. Add remaining 1 tablespoon canola oil to hot wok. Stir-fry chicken in hot oil for 4 to 5 minutes or until chicken is no longer pink (165 degrees).
Return vegetables to the wok. Stir in cashews; push stir-fry to edge of wok. Stir broth mixture; add to center of wok. Cook and stir until thickened and bubbly. Stir to coat all ingredients with sauce. Cook and stir 1 to 2 minutes more or until heated through. Serve over rice. Garnish with additional crushed red pepper, if desired.
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 75mg
- Sodium: 770mg
- Total Carbohydrates: 52g
- Protein: 34g