Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken breast (cut to ½-inch pieces)
  • 3 tablespoon low sodium soy sauce (divided)
  • 5 teaspoon rice wine vinegar (divided)
  • 3 teaspoon cornstarch (divided)
  • ½ cup water
  • 1 tablespoon hoisin sauce
  • 2 cloves garlic (chopped fine)
  • 2 teaspoon fresh ginger root (peeled, grated)
  • ¼ teaspoon crushed red pepper flakes (or to taste)
  • 3 teaspoon canola oil (divided)
  • 1 cup (2 medium ribs) celery (cut into ½ inch slices )
  • 1 large sweet red pepper (cut into 1 inch pieces)
  • 2 scallions (sliced)
  • ⅓ cup peanuts (coarsely chopped)

Instruction

  • In a medium sized mixing bowl, add boneless skinless chicken breast, 1 tablespoon of the soy sauce, 2 teaspoons of the rice wine vinegar, and 1½ teaspoons of the cornstarch.
  • Toss to coat the chicken well, and set aside for later.
  • In a small sized mixing bowl, add ½ cup water, hoisin sauce, garlic, fresh ginger root, 2 tablespoons of the soy sauce, 1 tablespoon of the rice wine vinegar, 1½ teaspoons of cornstarch, and crushed red pepper. Stir to mix well. Set aside for later.
  • In a wok, or large nonstick skillet, add 2 teaspoons of canola oil. Heat over medium/high heat.
  • When hot, add coated chicken. Stir frequently, and cook approximatley 5 minutes, or until chicken has cooked through, and is lightly browned.
  • Remove chicken from wok and set aside for later.
  • In the same wok or skillet, add 1 teaspoon canola oil, and heat over medium/high heat.
  • When hot, add celery and sweet red pepper, stir and cook for approximately 4 minutes, or until tender yet crisp.
  • Add in sauce mixture and heat to a boil, stirring occasionally.
  • Cook and stir approximately 30 seconds, or until the sauce has thickened.
  • Return the chicken to the wok, and add scallions and peanuts. Toss to mix in, and cook until heated.
  • Serve immediately.