1. Get your rice cooked according to the package instructions. 2. Spray your wok with nonstick spry, this will prevent a sticky & messy cleanup from the hoisin. 3. MAKE THE SAUCE: Combine and mix: the chicken broth, hoisin sauce, Worcestershire, wine, corn starch. Set aside. 4. Heat wok over a medium heat. Add vegetable oil and heat to a shimmer. 5. Add the garlic and ginger for 1-2 minutes. *Careful, have the lid ready, it will spatter POP! 6. Add the chicken and saute until it is cooked through and no longer pink. 7. Remove from the pan. 8. Add more oil if necessary. 9. Add the onions, bell pepper, carrots, water chestnuts, mushrooms - Saute for about 3-5 minutes until crisp tender. Do not overcook! 10. Return chicken to the wok with the vegetables. 11. Pour the sauce mix over the chicken and vegetables. Heat through for about 2 minutes. 12. Serve over rice, Top with toasted sesame seeds, crunchy chow mein noodles, and sliced green onions. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
