1. Cook celery, geen peppers and carrots in a small amount of water in a saucepan, until tender-crisp; drain, set aside. 2. Combine flour, minced garlic, egg, ginger, salt and pepper in a bowl; mix well. 3. Pound the chicken fillets with a meat mallet. 4. Cut into strips. 5. Dip the chicken strips into batter; coating well. 6. Brown lightly in hot oil, in a large skillet; drain on paper towels. 7. In a Dutch oven, bring 1-1/2 cups water to a boil. 8. Stir in brown sugar; cook 1 minute. 9. Add in vinegar and tomatoes; bring to a boil again. 10. Stir in cornstarch and remaining 1 cup water, gradually. 11. Cook for 3 minutes, stirring constantly; add chicken, cooked veggies and salt to taste. 12. Cook until heated through. 13. Serve over cooked rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
