Chicken and Peppers

2 Scallions Sliced

1/2 Onion, Med., Cut into Thin Strips

2 Stalks Celery, Sliced Diagonally

3/4 Red Pepper, Sweet, Cut into Thin Strips

2 Tbsp Peanut Oil, Divided

2 Cloves Minced Garlic

2 Tsp Fresh Minced Ginger Root

2 Chicken Breast Halves, Skinned and Boned, and Cut into Thin Strips

1 & 1/2 Tbsp Cornstarch

2 Tbsp Plum Sauce

1 Tbsp Worcestershire Sauce

1 Tbsp Soy Sauce

Chow Mien Noodles or Hot Cooked Rice


Return chicken and veggies to wok and heat through

Add chicken broth mixture to wok and bring to a boil for 1 min.

Add 1 tbsp peanut oil to wok, add pepper, onion and celery stir-fry until wilted, add scallions and cook 1 min., remove and save

Add chicken, garlic and ginger, stir-fry 3 min., or until done, remove from wok and save

Combine Chicken broth and next 4 ingredients and save

Heat wok and add 1 tbsp peanut oil

Combine first three ingredients in zip-loclt bag and refrigerate 30 min.


Serve over rice or with noodles