2 large raw chicken breasts, diced
1 Tablespoon butter
1 teaspoon olive oil
1 large carrot, sliced
1 small onion, diced
1 small zucchini, sliced
2-3 celery stalks, sliced
2 teaspoons garlic, minced
1 Tablespoon Soy sauce plus 1 teaspoon *divided
4 Tablespoons Hoisin sauce
1 Tablespoon Rice Vinegar
Dash toasted sesame oil
Dash hot chili oil, optional**
Salt & Pepper
1 can sliced water chestnuts
1 can cream of chicken soup
1/4 cup chicken broth
Serve Over: Steamed Rice
Topped With: LaChoy Chow Mein Noodles (I used half of a large 12oz bag)
Preheat oven to 350F.
- Wash and cut up all the vegetables.
- Saute vegetables in a saucepan with butter and olive oil.
- Salt & pepper vegetables and cook about 5-7 minutes.
- The final 2 minutes, stir in garlic and *1 teaspoon of soy sauce to vegetable mixture.
- While the vegetables are par-cooking, cut your your raw chicken into 1″ diced pieces. Lightly salt and pepper chicken. Set Aside.
- In the bottom of a large 9×13 casserole dish place the condensed soup, chicken broth, add in remaining soy along with the hoisin, rice vinegar, sesame oil and hot chili oil.
- Add in the raw chicken, water chestnuts and parcooked vegetables. Stir until everything is coated in the sauce.
- Bake in the oven 35 minutes.
- Add Crispy Chow Mein Noodles on top of casserole dish and bake a final 10 minutes.
Kitchen Note: While Hoisin Sauce and Rice Vinegar are easier to find in your local supermarkets nowadays – **Hot Chili Oil may not be – you can sub with red pepper flakes, sriarcha sauce or hot sauce of your choice. (you can also omit the hot sauce) What I like about Chinese Hot Chili Oil is that it has a heat and a burn but, the burn goes away rather fast (not like say – a jalapeno!) which is why I keep the oil on hand…