Chicken and Peppers

Ingredients

  • 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

Directions

  1. Return chicken and veggies to wok and heat through
  2. Add chicken broth mixture to wok and bring to a boil for 1 min.
  3. 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
  4. Add chicken, garlic and ginger, stir-fry 3 min., or until done, remove from wok and save
  5. Combine Chicken broth and next 4 ingredients and save
  6. Heat wok and add 1 tbsp peanut oil
  7. Combine first three ingredients in zip-loclt bag and refrigerate 30 min.

Notes

  • Serve over rice or with noodles