1. Heat the oil in a large, nonstick skillet or wok. 2. Add the chicken and cook, stirring, for 4 minutes, then remove from the pan. 3. Add the broccoli, celery, carrots and red pepper, and cook, stirring, for 3 to 4 minutes, or until the vegetables are softened. 4. Stir together the cornstarch slurry, chicken broth, soy sauce, jelly and red pepper flakes. 5. Add it to the pan and stir. 6. Return the chicken to the skillet and cook the mixture until the sauce is thickened and glossy, about 3 minutes. 7. Taste and correct the seasoning with salt and additional red pepper flakes, if desired. 8. Divide among four plates and top each with 1 tablespoon of the scallions. ---------------------------------------------------------------------------
Nutrition
Ingredients
