1 pound chicken thighs or breasts cubed
salt and pepper
3 large carrots sliced
8 ounce mushrooms sliced
8 ounce water chestnuts
1 cup snow peas
1/4 cup chicken broth
2 Tablespoons soy sauce
1 Tablespoon brown sugar
2 cloves garlic minced
1 Tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1 Tablespoon water
chopped green onions and sesame seeds for garnish
In a large skillet add the olive oil and turn to medium high heat. Salt and pepper the chicken and cook in the wok until cooked throughout and no longer pink. Remove and set aside on a plate. Add a tablespoon of olive oil and carrots and sauté until almost tender 1-2 minutes. Then add the mushrooms and sauté for 1-2 minutes. Add in the water chestnuts and snowpeas and sauté for a minute more. To make the sauce, whisk in a small bowl the chicken broth, soy sauce, brown sugar, garlic, hoisin, and sesame oil. Combine the cornstarch and water in another small bowl and whisk into the sauce. Add the chicken back to the wok and pour the sauce on top and let summer until it starts to thicken.