• 1/2 cup water • 2 tablespoons soy sauce (or gluten free soy sauce) • 2 tablespoons hoisin sauce • 2 teaspoons cornstarch • 1 teaspoon grated fresh ginger • 1 teaspoon toasted sesame oil • 1 pound broccoli • 1 yellow sweet pepper • 2 tablespoons sesame cooking oil, divided • 12 ounces skinless, boneless chicken, cut into bite-size pieces • 2 cups chow mein noodles or hot cooked rice (or gluten free noodles)
For sauce, in a small bowl stir together the water, soy sauce, hoisin sauce, cornstarch, ginger, and sesame oil. Set aside.
Cut florets from the broccoli stems and separate the florets into small pieces. Cut the broccoli stems crosswise into 1/4-inch slices. Cut the pepper into short, thin strips.
In a wok or large skillet, heat 1 tablespoon of the sesame oil over medium-high heat. Cook and stir the broccoli stems in the hot oil for 1 minute. Add the broccoli florets and sweet pepper; cook and stir for 3 to 4 minutes or until crisp-tender. Remove from the wok; set aside.
Add the remaining 1 tablespoon of cooking oil to the wok or skillet. Add the chicken; cook and stir for 2 to 3 minutes or until no longer pink. Push the chicken from the center of the wok. Stir the sauce, and pour it into the center of the wok. Cook and stir until thickened and bubbly. Return the cooked vegetables to the wok. Stir together to coat. Cook and stir 1 minute more or until heated through. Serve over chow mein noodles or rice. If desired, garnish with toasted sesame seed and serve with additional hoisin sauce. Serves 4.