Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: place the chicken in a large pot over high heat. add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour. remove chicken from pot. leave water in pot. cool chicken. remove skin and bones from meat. return bones and skin to pot. add onions, carrots, celery, bay leaf, ginger, and salt. continue simmering for 3 to 4 hours. strain and cool the stock, uncovered. use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. after stock has been defatted, use or freeze immediately. i freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.

Target recipe: in a large skillet, heat the oils over medium-high heat. add the chicken and cook for 4-5 minutes or until lightly browned. add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. stir in the water chestnuts. in a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch. add to chicken mixture and bring to a boil over medium-high heat. reduce heat to medium-low, and simmer for 4-5 minutes, or until sauce thickens. serve over hot cooked rice noodles.