Szechwan Chicken & Vegetable Stir Fry
1/2 (11 ounce) bag (10 to 12 pieces) frozen H-E-B Fully Cooked Szechwan Chicken Tenders
1 (12 to 16 ounce) bag fresh vegetables for stir fry
1 tablespoon vegetable oil
1 cup plus 2 tablespoo Pacific Chicken Broth
1/4 cup Tyling Hoisin Sauce
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon Tyling Sesame Oil
Heat chicken in microwave according to package directions.
Meanwhile, heat a large, non-stick skillet or wok over Medium-High heat 3 minutes. Add oil
and tilt to coat plan. Add vegetables; stir-fry 3 to 5 minutes, until just crisp-tender.
Remove to a bowl and cover to keep warm.
Pour 1 cup broth, hoisin sauce and soy sauce into skillet or wok; stir and bring to a boil
. Add chicken tenders; reduce heat to Medium and simmer 2 minutes.
Blend cornstarch with 2 tablespoons broth and sesame oil. Stir cornstarch solution into sk
illet 1 to 2 minutes or until thickened. Add vegetables back to skillet; toss to coat. Ser
No Nutritional Information Available