Ingredients
½ cup onion, sliced
3 cloves garlic
3 Tablespoons peanut oil
1 lb. boneless skinless chicken breast, cut into cubes
White Pepper/Salt, to taste
2 cups broccoli florets
2 sticks celery, diced
½ red bell pepper
½ green bell pepper
¾ cup baby carrots, quartered
Sauce
2 Tablespoons Cornstarch + 2 Tablespoons water
¼ cup chicken broth
3 Tablespoon soy sauce
1 Tablespoon Hoisin Sauce
1 Tablespoon Sweet and Sour Sauce, I use La Choy brand
1 Tablespoon Honey
¼ teaspoon sesame oil
1-2 pinches red pepper flakes, optional
Optional Garnishes
Cashews, peanuts, green onions, sesame seeds, crunchy chow mein noodles
Method
Whisk the corn starch and water in a medium bowl until well-combined. Add remaining sauce ingredients and whisk to combine. Set aside.
Heat the peanut oil over medium heat. Add the onions and garlic and cook for 1 minute.
Add the chicken and increase to medium-high heat. Cook for 2 minutes, until the chicken is about halfway cooked.
Add the broccoli and cook for another 2-3 minutes. By now the chicken should be almost done.
Add remaining vegetables and cook for 2 more minutes, then add the sauce.
Let the sauce come to a bubble and thicken. Toss to coat the vegetables.
Remove from heat once thick. Top with optional garnishes and serve.
Notes
Additional vegetable options include kale, green beans, cauliflower, asparagus, snap peas, water chestnuts, and baby corn.
Meat variations include ground turkey, ground chicken, beef tips, or sausage.
Sauce additions include 2-3 Tablespoons peanut butter, hot sauce, or hot paprika.
