Ingredients
3/4
cup Progresso™ chicken broth (from 32-ounce carton)
1
tablespoon cornstarch
3
tablespoons hoisin sauce
2
tablespoons soy sauce
1
tablespoon lemon juice
1
teaspoon sesame oil
1
tablespoon vegetable oil
1
pound boneless skinless chicken thighs, cut into bite-size pieces
2
garlic cloves, finely chopped
2
teaspoons vegetable oil
1
medium yellow summer squash, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
6
ounces fresh mushrooms, cut in half (2 cups)
6
ounces snow (Chinese) pea pods (1 1/2 cups)
1
small onion, cut into thin wedges
Hot cooked Oriental noodles or hot cooked rice, if desired
2
tablespoons sesame seed, toasted
Preparation
Mix broth, cornstarch, hoisin sauce, soy sauce, lemon juice and sesame oil.
Heat wok or 12-inch skillet over medium-high heat. Add 1 tablespoon vegetable oil; rotate wok to coat side. Add chicken and garlic; stir-fry about 5 minutes or until chicken is no longer pink in center. Remove chicken from skillet.
Add 2 teaspoons vegetable oil; rotate wok to coat side. Add squash, mushrooms, pea pods and onion; stir-fry 7 to 9 minutes or until vegetables are crisp-tender.
Stir in broth mixture. Cook and stir about 1 minute or until thickened. Stir in chicken; cook, stirring constantly, until hot. Serve over noodles. Sprinkle with sesame seed.
