I wasn’t quite sure what to call this recipe. It’s essentially a stir fry, but because I like to make a thin gravy that the chicken braises in does that make it braised? Oh well. It tastes good and that’s what matters the most. And this recipe is perfect for those evenings you really don’t want to make anything too complicated. One pot meal, about 30 minutes from start to finish. Can’t beat that.
- 2 tablespoons olive oil
- 1-2 chicken breasts, cut into bite size pieces
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/2 tablespoon lite soy sauce
- 3 tablespoons Hoisin sauce (can be found in your grocery’s international food aisle)
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 1/4 cup cold water
- 1 bag (16 ounce) frozen stir fry vegetables (or use fresh if you have on hand)
- Add olive oil to large skillet over medium high heat.
- When oil begins to ripple, add chicken breast pieces to skillet. Stir occasionally and cook for 4-6 minutes or until chicken is cooked through.
- Add minced garlic, sesame oil and soy sauce. Stir to combine. Cook for 1 minute.
- Add Hoisin sauce and chicken broth.
- Meanwhile add cornstarch and water into a small bowl and stir until combined to make a slurry.
- Once liquid in skillet comes to a boil add the cornstarch and water slurry to the skillet. Stir to combine. Lower heat to simmer. Cover skillet.
- Simmer for 20 minutes.
- Raise heat back to medium high and add frozen stir fry vegetables. Stir and cook for 4-5 minutes until vegetables are heated through.
- Serve over rice and don’t forget to add some of the gravy you just made too.