Ingredients
The following ingredients have 4 Servings
- ½ cup onion (sliced)
- 3 cloves garlic
- 3 Tablespoons peanut oil
- 1 lb. boneless skinless chicken breast (cut into cubes)
- White Pepper/Salt (to taste)
- 2 cups broccoli florets
- 2 sticks celery (diced)
- ½ red bell pepper
- ½ green bell pepper
- ¾ cup baby carrots (quartered)
- 2 Tablespoons Cornstarch + 2 Tablespoons water
- ¼ cup chicken broth
- 3 Tablespoon soy sauce
- 1 Tablespoon Hoisin Sauce
- 1 Tablespoon Sweet and Sour Sauce (I use La Choy brand)
- 1 Tablespoon Honey
- ¼ teaspoon sesame oil
- 1-2 pinches red pepper flakes (optional)
- Optional Garnishes
- Cashews (peanuts, green onions, sesame seeds, crunchy chow mein noodles)
Instruction
- Whisk the corn starch and water in a medium bowl until well-combined. Add remaining sauce ingredients and whisk to combine. Set aside.
- Heat the peanut oil over medium heat. Add the onions and garlic and cook for 1 minute.
- Add the chicken and increase to medium-high heat. Cook for 2 minutes, until the chicken is about halfway cooked.
- Add the broccoli and cook for another 2-3 minutes. By now the chicken should be almost done.
- Add remaining vegetables and cook for 2 more minutes, then add the sauce.
- Let the sauce come to a bubble and thicken. Toss to coat the vegetables.
- Remove from heat once thick. Top with optional garnishes and serve.
