Cooking Instructions
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Step 1
In a medium bowl whisk together
Chicken Broth (1/4 cup)
,
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!
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Tags
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