“Another great recipe that came from the May 2005 issue of Family Circle magazine. My step-daughter loves Chinese food, but her father doesn't like the fact that it's not that good for her. She loves the taste, and he loves the fact that it's good for her.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large nonstick skillet or wok, heat oil over high heat. Add chicken and stir-fry for 8 minutes. Remove to a plate and reserve.
  2. Add peppers and celery to skillet and stir fry for 5 minutes.
  3. In a medium size bowl, whisk together chicken broth and cornstarch. Add soy sauce, hoisin sauce, hot sauce and ground ginger. Whisk until combined.
  4. Add chicken back to skillet; stir in broth mixture. Bring to a boil. Cook on medium-high heat for 2 minutes, until thickened.
  5. Serve immediately over cooked rice.

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