Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a medium bowl whisk together
Chicken Broth (1/4 cup)
,
Lee Kum Kee Hoisin Sauce (2 Tbsp)
,
Oyster Sauce (1 Tbsp)
,
Dry Sherry (1 Tbsp)
,
Granulated Sugar (1/2 Tbsp)
,
Soy Sauce (1/2 Tbsp)
, and
Crushed Red Pepper Flakes (1/2 Tbsp)
. Set aside.
Step 2
Add
Oil (as needed)
to wok or skillet and stir fry the
Boneless, Skinless Chicken Breasts (1 lb)
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 (1 1/2 Tbsp)
,
Celery (1 stick)
,
White Onion (1)
,
Scallions (1 bunch)
, and
Garlic (2 Tbsp)
.
Step 4
Season vegetables with
Salt (1 tsp)
and
Ground Black Pepper (1/2 tsp)
. 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!
Rate & Review
{{id}}
Discover Deals Near You
Tags
Italian Sausage Peppers and Onions
Fritos Verde Chicken Chili
Beef Gravy Poutine
Cinnamon Buttermilk Pancakes
Strawberry Pound Cake
Beef and Mixed Vegetable Stir Fry
Coconut Coffee Cake
Fried Buttermilk Chicken Bowls
Hearty Spinach and Potato Soup
Italian Zeppole
Quick Scalloped Potatoes
Peanut Chicken Stir-Fry
Homemade Potato Chips
Not Your Average French Onion Soup
Turkey, Kale, and Ricotta Stuffed Manicotti
Waffle Iron Potato Latkes
Recommended Recipes
{{name}}