Chicken and Vegetable Stir-fry

Ingredients

• • 14 oz (400 g) skinless and boneless chicken thighs or chicken breasts, cut into strips
  • 2 tablespoons (30 ml) olive oil, approximately
  • 1 teaspoon (5 ml) sesame oil (optional)
  • Salt and pepper
  • 4 green onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 cup (250 ml) snow peas, cut in half lengthwise
  • 1 red bell pepper, sliced into strips
  • 1 cup (250 ml) small cauliflower florets, blanched
  • 1 cup (250 ml) small broccoli florets, blanched
  • 2 cups (500 ml) bean sprouts
  • 1/3 cup (75 ml) water chestnuts, drained and sliced
  • 2 tablespoons (30 ml) hoisin sauce
  • 3 tablespoons (45 ml) soy sauce
  • 1 tablespoon (15 ml) sugar
  • 2 tablespoons (30 ml) rice vinegar
  • 1 tablespoon (15 ml) cornstarch
  • 1/4 cup (60 ml) chicken broth
  • Chili sauce, to taste