1poundchicken breast tenders,
*Alessi Sea Salt,
*Hill Country Fare Ground Black Pepper,
8ouncessliced fresh mushrooms, domestic or shiitake,
1red bell pepper, seeds & stem removed,
2stalkscelery, sliced diagonally (1 cup),
1tablespoonHill Country Fare Vegetable Oil,
1/2cupHill Country Fare Chicken Broth,
1Season chicken on both sides with salt and pepper and set aside.
2Slice onion from top to root into 1/4-inch wide strips. Slice celery diagonally, at a 45-degree angle. Slice pepper from top to bottom into 1/2-inch wide strips.
3Heat a wok or large nonstick skillet over Medium heat. Brush lightly with oil or spray with nonstick spray; add chicken and cook 2 1/2 to 3 minutes per side or until done. Remove to a plate and cover to keep warm.
4Return wok or large skillet to High heat; add oil and heat briefly. Add mushrooms and cook 3 minutes; add onion, bell pepper and celery. Stir fry 2 to 3 minutes longer or until vegetables are crisp tender. Stir in hoisin sauce.
5Combine chicken broth and cornstarch. Return chicken to skillet; stir in broth mixture until heated through.
No Nutritional Information Available