Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons vegetable oil
  • 1 pound boneless skinless chicken breasts (thinly sliced)
  • 1/4 cup + 2 teaspoons cornstarch (divided use)
  • salt and pepper to taste
  • 1 cup broccoli florets
  • 1/2 cup celery (thinly sliced)
  • 1 red bell pepper (cored, seeded and diced)
  • 1 cup canned baby corn (drained and halved)
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon honey
  • 2 teaspoons chili paste (such as sambal oelek)

Instruction

  • Place the chicken and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.
  • Heat the vegetable oil in a large pan over high heat.
  • Add the chicken to the pan in a single layer and season to taste with salt and pepper.
  • Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
  • Remove the chicken from the pan and place on a plate lined with paper towels.
  • Add the broccoli, celery and bell pepper to the pan. Cook for 4-5 minutes or until vegetables are tender. Season with salt and pepper to taste. Stir in the baby corn. Add the garlic and cook for 30 seconds more.
  • Add the chicken back to the pan with the vegetables.
  • In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste and 2 teaspoons cornstarch.
  • Pour the sauce over the chicken and vegetables; bring to a simmer. Cook for 1-2 minutes or until sauce has thickened. Serve immediately over rice if desired.