1poundbonelessskinless chicken thighs, cut into 1/2-inch pieces*
1 to 2cupsbroccolicut into florets
2 to 3carrotsthinly sliced
1red bell pepperchopped
1yellow or orange bell pepperchopped
1 to 2cupssugar snap peascut in half or left whole
5tablespoonshoisin sauce + more if needed
2tablespoonslow sodium soy sauce
1poundfresh shrimpfresh or frozen, but if frozen, make sure it's completely thawed
finely diced scallions
In a large skillet or wok, heat the oil over medium-high heat. Add the chicken and cook for 5 to 6 minutes or until lightly browned. Add the broccoli, mushrooms, carrots, bell peppers, snap peas and diced onion and cook an additional 5 minutes, stirring frequently. Drizzle on the sesame oil and mix together.
In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, Worcestershire sauce, ginger, and cornstarch until there are no lumps. Slowly pour over the chicken and veggies and bring to a boil over medium-high heat.
Reduce the heat to medium or medium-low, and let simmer for about 5 to 6 minutes, or until the sauce thickens. Arrange the shrimp on top in a single layer and cover the skillet or wok with a lid.
Let cook until the shrimp has turned pink. Flip over and cook on the other side. The shrimp should only need a few minutes to cook. Mix together and garnish with finely diced scallions and sesame seeds. Serve over steamed rice. Enjoy!
* You can certainly use chicken breast if desired.