I have to confess that I made this without the chicken. I went straight veggie. It's pretty good. It has a nice light sweetness that is very tasty, without the bold statement that soy sauce makes. If you have any leftover rice, you can toss that in to cook for the last minute. If you wanted to use other leftover raw veggies, this would be a great way to use them.
1 tablespoon vegetable oil
Cooking spray
1/3 cup fat-free, less-sodium chicken broth
3 tablespoons hoisin sauce
2 tablespoons dry sherry
2 tablespoons orange juice
1 teaspoon cornstarch
2 teaspoons bottled minced garlic
2 teaspoons bottled minced fresh ginger
1/2 teaspoon sesame oil
1 pound chicken breast tenders
2 cups broccoli florets
8 oz sliced mushrooms
1 red bell pepper, sliced thin
1 cup shredded carrot
Heat vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Combine broth and the next 7 ingredients (broth through sesame oil). Add chicken to pan, and sauté 2 minutes. Add broccoli, mushrooms, and peppers; sauté 5 minutes. Add carrots, and sauté 2 minutes. Add broth mixture, and cook 1 1/2 minutes or until sauce is slightly thick, stirring constantly.
Serve over rice.
--Adapted from Cooking Light magazine
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