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