Paula Deen Chicken Stir Fry

Paula Deen chicken stir fry turns chicken breast, broccoli, shiitake mushrooms and carrots into a saucy hoisin skillet dinner in 25 minutes. This easy one-pan chicken and vegetable stir fry recipe fits busy weeknight dinners, casual Sunday suppers and potluck gatherings, and it feeds a crowd.

Cut the chicken into 1/2 inch pieces so it browns fast in the hot oil. Larger chunks stay pale and pink inside while the vegetables overcook around them.

Paula stirs the cornstarch right into the cold broth, hoisin and soy sauce before it hits the pan, which keeps the sauce from clumping. Sesame oil goes in with the vegetable oil at the start, so the whole dish picks up a toasty flavor from the first minute.

Paula Deen Chicken Stir Fry

0.0 from 0 votes

Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

310

kcal

Tender chicken and crisp-tender vegetables get coated in a glossy hoisin and ginger sauce that thickens right in the skillet. It spoons over rice or noodles and stays saucy to the last bite.

Ingredients

• 1/4 cup hoisin sauce
  

• 1 cup chicken broth
  

• 1 (8 oz) can drained sliced water chestnuts
  

• 1 diced onion
  

• 1 cup chopped red bell pepper
  

• 2 to 3 thinly sliced carrots
  

• 1 package shiitake mushrooms
  

• 1 bunch cut into florets broccoli
  

• 2 lbs cut into 1/2 inch pieces skinless boneless chicken breast
  

• 1 tablespoon sesame oil
  

• 1 tablespoon Vegetable oil
  

• 1 tablespoon soy sauce
  

• 1 teaspoon powdered ginger
  

• 2 tablespoons cornstarch
  

Directions

• Brown the chicken: Heat 1 tablespoon sesame oil and 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the 2 pounds of chicken pieces and cook 4 to 5 minutes, until lightly browned.
• Add the vegetables: Add the broccoli florets, shiitake mushrooms, carrots, red bell pepper and diced onion to the skillet. Cook for 5 more minutes, stirring often, so everything softens evenly.
• Stir in water chestnuts: Stir in the drained water chestnuts. They add a crunch that holds up once the sauce goes in.
• Mix the sauce: Whisk together 1 cup chicken broth, 1/4 cup hoisin sauce, 1 tablespoon soy sauce, 1 teaspoon powdered ginger and 2 tablespoons cornstarch in a small bowl. Make sure the cornstarch dissolves completely before it goes anywhere near the heat.
• Bring to a boil: Pour the sauce over the chicken and vegetables and bring it to a boil over medium-high heat. It will start to turn glossy as it heats.
• Simmer and thicken: Reduce the heat to medium or medium-low and simmer for 4 to 5 minutes. The stir fry is ready once the sauce thickens enough to coat the chicken.
• Serve: Spoon the stir fry over hot cooked rice noodles. Rice works just as well, since either one soaks up the extra sauce.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 11-inch balloon whisk, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use rice instead of rice noodles?

Yes, plain steamed white rice works great and is what the photo shows. Either one soaks up the sauce, so use whichever you have on hand.

What can I use if I can't find shiitake mushrooms?

Sliced cremini or white button mushrooms are an easy swap. They won't have the same deep, earthy flavor, but they cook in the same amount of time.

How long do the leftovers keep?

Store the stir fry in an airtight container in the fridge for up to 3 days. Reheat it in a skillet with a splash of broth or water, since the sauce thickens as it cools.

Can I use chicken thighs instead of breasts?

Boneless skinless thighs work well and stay juicier, so cut them into the same 1/2 inch pieces. Give them a minute or two longer to brown before the vegetables go in.

Why did my sauce turn out lumpy or thin?

Lumps usually mean the cornstarch wasn't fully whisked into the cold liquid before it hit the pan. A thin sauce means it didn't come to a full boil, so let it bubble before you drop the heat to simmer.