1. 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. 2. Add peppers and celery to skillet and stir fry for 5 minutes. 3. In a medium size bowl, whisk together chicken broth and cornstarch. Add soy sauce, hoisin sauce, hot sauce and ground ginger. Whisk until combined. 4. Add chicken back to skillet; stir in broth mixture. Bring to a boil. Cook on medium-high heat for 2 minutes, until thickened. 5. Serve immediately over cooked rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
