Ingredients
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
Sauce
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
Method
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.
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