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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Whenever our daughters come home from college, this is the dish they always request. My husband enjoys it so much I usually prepare it a couple time a month. Ingredients:
2 boneless skinless chicken breast halves, julienned |
2 tablespoons vegetable oil, divided |
1 celery rib, sliced |
1 medium carrot, julienned |
1 medium green pepper, julienned |
1/4 cup chicken broth |
1 tablespoon soy sauce |
1/2 teaspoon salt, optional |
1/2 teaspoon cornstarch |
1/4 to 1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon hot pepper sauce |
hot cooked rice, optional |
Directions:
1. In a skillet over medium-high heat, saute chicken in 1 tablespoon oil for 5-7 minutes or until juices run clear. Remove chicken and set aside. Saute celery, carrot and green pepper in remaining oil for 5-7 minutes or until tender. Return chicken to pan. Combine broth, soy sauce, salt if desired, cornstarch, red pepper flakes and hot pepper sauce; add to skillet. Bring to a boil; cook for 1 minute to thicken. Serve over rice if desired. Yield: 4 servings.
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