Ingredients:
2 tablespoons olive oil
2 boneless skinless chicken thighs, cut into 1 inch pieces ( about 2 1/2 pounds total)
3 mixed sweet peppers, seeded and cut into 1 inch dice
2 large celery ribs, cut into 1/4 inch slices ( about 1 cup)
2 cups chicken broth
3 tablespoons cornstarch
3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 teaspoon hot sauce
1/2 teaspoon ground ginger
1 cup uncooked white rice, cooked following package directions
Directions:
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.
Add peppers and celery to skillet and stir fry for 5 minutes.
In a medium size bowl, whisk together chicken broth and cornstarch. Add soy sauce, hoisin sauce, hot sauce and ground ginger. Whisk until combined.
Add chicken back to skillet; stir in broth mixture. Bring to a boil. Cook on medium-high heat for 2 minutes, until thickened.
Serve immediately over cooked rice.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.