Mongolian Chicken

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.

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.

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) .

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.

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!