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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This quick dinner filled with chicken and fresh veggies can be on your table faster than picking up Asian takeout.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
590 Calories per serving
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 75mg
- Sodium: 770mg
- Total Carbohydrates: 52g
- Protein: 34g
Daily Values
0%
Iron 15%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 8%