Quick, easy and full of flavors. Don’t have a wok, that’s okay as you can use a shallow cast iron or skillet.
Ingredients
1 large boneless, skinless chicken breast (this feeds two people), sliced in bite-sized pieces
1 Small red sweet pepper, sliced thin
1/2 small green pepper, sliced thin
1 Medium onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 tablespoons sesame oil
1/2 cup low sodium soy sauce
1 tablespoon flour
2 tablespoons white rice wine vinegar
2 tablespoons oyster sauce
3 teaspoons ground black pepper
1 teaspoon ginger
Method
Heat 1 tablespoon sesame oil in wok or large skillet
Add the chicken to the pan and stir often as it browns and cooks.
Chicken will be white through the middle when done.
Remove chicken to a plate
Add the other 1 tablespoon sesame oil to pan.
Add vegetables and stir consistently until vegetables are done, about 5 minutes.
Stir the soy sauce, flour, vinegar, oyster sauce, ginger and black pepper together. Whisk until smooth and well blended.
Add chicken back to pan; add vegetables to pan.
Stir and cook another 2 minutes.
Remove from heat and serve.
This dish goes well over any type of steamed rice.
Serve with a side of roasted soy carrots and broccoli, or your favorite vegetable.
Enjoy!
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