1 pound chicken breast tenders
* Alessi Sea Salt
* Hill Country Fare Ground Black Pepper
8 ounces sliced fresh mushrooms, domestic or shiitake
1 medium onion, sliced
1 red bell pepper, seeds & stem removed
2 stalks celery, sliced diagonally (1 cup)
1 tablespoon Hill Country Fare Vegetable Oil
1/4 cup hoisin sauce
1/2 cup Hill Country Fare Chicken Broth
2 teaspoons cornstarch
Season chicken on both sides with salt and pepper and set aside.
Slice 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.
Heat 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.
Return 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.
Combine chicken broth and cornstarch. Return chicken to skillet; stir in broth mixture until heated through.
No Nutritional Information Available