Cooking Instructions
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Step 1
In a medium bowl whisk together
Chicken Broth (60 mL)
,
Hoisin Sauce (30 mL)
,
Oyster Sauce (15 mL)
,
Dry Sherry (15 mL)
,
Granulated Sugar (8 g)
,
Soy Sauce (10 mL)
, and
Crushed Red Pepper Flakes (4 g)
. Set aside.
Step 2
Add
Oil (as needed)
to wok or skillet and stir fry the
Boneless, Skinless Chicken Breasts (455 g)
until it's done, then remove from the skillet and set aside.
Step 3
Add a bit more
Oil (as needed)
to a wok over medium-high heat. Add
Corn Starch (10 g)
,
Celery (1 stick)
,
White Onion (1)
,
Scallions (1 bunch)
, and
Garlic (15 g)
.
Step 4
Season vegetables with
Salt (6 g)
and
Ground Black Pepper (1 g)
. Stir fry until vegetables have reached your desired tenderness. Remove from pan and set aside.
Step 5
Pour the sauce mixture into the wok and cook until the sauce becomes thickened and bubbly. Add chicken strips into a large serving bowl, pour sauce over chicken, add onions, celery and mix well. Serve with
White Rice (to taste)
. Enjoy!