2 pounds boneless, skinless chicken breast, cut into ½-inch pieces
1 bunch broccoli, cut into florets
1 package shiitake mushrooms
2 carrots, thinly sliced
1 red bell pepper, chopped
1 cup onion, diced
1 cup vegetable broth
¼ cup hoisin sauce
1 tablespoon timari
1 teaspoon powdered ginger
2 tablespoons cornstarch
Serve with cooked brown rice or rice noodles
Instructions
In a large skillet, heat oil over medium heat. Add the chicken and cook for 4 to 5 minutes or until lightly browned. Add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. In a bowl, mix broth, sauces, ginger, and cornstarch. Add to chicken mixture and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 4 to 5 minutes, or until sauce thickens. Serve with hot cooked brown rice.
Recipe by Gluten Free Meal Plan at https://www.glutenfreemealplan.org/chicken-stir-fry/