Ingredients:

  • 2 Boneless Skinless Chicken Breasts (butterflied)
  • 12 oz. Sliced Button Mushrooms
  • 1 Can Sliced Water Chestnuts
  • 1 Small Yellow Onion (diced)
  • 2 C. Broccoli Florets
  • 2 T. Olive Oil
  • 2 T. Cornstarch

Chicken Marinade:

  • 3 T. Soy Sauce
  • 2 t. Onion Powder
  • 2 t. Garlic Powder
  • 1.5 T. Cornstarch
  • 2 t. Cracked Black Pepper

For Sauce:

  • 1 C. Chicken Broth
  • 1/4 C. Honey
  • 2 t. Garlic Powder
  • 2 t. Onion Powder
  • 2 t. Sesame Oil
  • 1/4 C. Soy Sauce
  • 2 T. Schezwan Sauce

Directions:

  1. Whisk together all ingredients for the marinade and set aside.
  2. Cut butterflied chicken breasts into bite size pieces.
  3. Toss chicken in marinade and let sit for about an hour.
  4. Combine all ingredients for sauce and set aside.
  5. Heat olive oil in your wok over medium heat.
  6. Add chicken to the wok and cook until it gets a golden brown crust.
  7. Remove chicken from wok and set aside.
  8. Cook broccoli, onion and mushrooms in the wok until tender.
  9. Stir sauce into the wok and heat to boiling.
  10. Make a slurry with your cornstarch and add to wok to thicken sauce.
  11. Add in water chestnuts and chicken and simmer for an additional 5 min.
  12. Serve over rice and enjoy!

inspired by: natashaskitchen.com