INGREDIENTS
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breasts thinly sliced
- 1/4 cup + 2 teaspoons cornstarch divided use
- salt and pepper to taste
- 1 cup broccoli florets
- 1/2 cup celery thinly sliced
- 1 red bell pepper cored, seeded and diced
- 1 cup canned baby corn drained and halved
- 1 1/2 teaspoons minced garlic
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons rice vinegar
- 1 teaspoon honey
- 2 teaspoons chili paste such as sambal oelek
INSTRUCTIONS
-
-
Place the chicken and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.
-
Heat the vegetable oil in a large pan over high heat.
-
Add the chicken to the pan in a single layer and season to taste with salt and pepper.
-
Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
-
Remove the chicken from the pan and place on a plate lined with paper towels.
-
Add the broccoli, celery and bell pepper to the pan. Cook for 4-5 minutes or until vegetables are tender. Season with salt and pepper to taste. Stir in the baby corn. Add the garlic and cook for 30 seconds more.
-
Add the chicken back to the pan with the vegetables.
-
In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste and 2 teaspoons cornstarch.
-
Pour the sauce over the chicken and vegetables; bring to a simmer. Cook for 1-2 minutes or until sauce has thickened. Serve immediately over rice if desired.
-
NUTRITION
Calories: 230kcal | Carbohydrates: 8g | Protein: 26g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 1007mg | Potassium: 639mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1165IU | Vitamin C: 62.9mg | Calcium: 24mg | Iron: 1mg