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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is an adopted recipe. Ingredients:
4 tablespoons peanut oil, divided |
1 lb chicken breast, sliced thinly |
1 cup sliced celery |
1 cup chinese cabbage, chopped |
1 medium onion, diced |
1 carrot, shredded |
1 red peppers or 1 yellow peppers or 1 green pepper, diced |
1/2 teaspoon grated fresh ginger or 1/4 teaspoon dried ginger |
1 garlic clove, minced |
1/3 cup rice wine vinegar |
1/2 cup brown sugar |
salt, pepper to taste |
1/4 teaspoon dried ginger |
1/2 cup ketchup |
1 pinch garlic powder |
1 cup chicken stock |
2 tablespoons cornstarch |
Directions:
1. Have all ingredients chopped and ready to go.
2. In a deep skillet or wok, heat 2 tbsp oil over high heat.
3. Add all vegetables.
4. Stir-fry quickly until onion is cooked and translucent.
5. Remove to bowl.
6. Add 2 tbsp.oil to wok; heat.
7. Add chicken and stir fry until no longer pink on outside (5-7 minutes).
8. Mix in separate bowl sauce ingredients, making sure to mix cornstarch thoroughly.
9. To chicken in wok, add vegetables and sauce mix.
10. Cook over low heat until cornstarch is cooked, about 7 minutes, or until sauce is slightly thickened.
11. Serve over hot cooked white rice.
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