- Ready In:
- 2 tablespoons olive oil
- 2 boneless skinless chicken thighs, cut into 1 inch pieces (about 2 1/2 pounds total)
- 3 mixed sweet peppers, seeded and cut into 1 inch dice
- 2 large celery ribs, cut into 1/4 inch slices (about 1 cup)
- 2 cups chicken broth
- 3 tablespoons cornstarch
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon hot sauce
- 1⁄2 teaspoon ground ginger
- 1 cup uncooked white rice, cooked following package directions
- 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.
- Add peppers and celery to skillet and stir fry for 5 minutes.
- In a medium size bowl, whisk together chicken broth and cornstarch. Add soy sauce, hoisin sauce, hot sauce and ground ginger. Whisk until combined.
- Add chicken back to skillet; stir in broth mixture. Bring to a boil. Cook on medium-high heat for 2 minutes, until thickened.
- Serve immediately over cooked rice.
Questions & Replies
Got a question? Share it with the community!
I wasn't sure what this would be like, but when I finished, it was almost *exactly* like canned Chicken Chow Mein, both in appearance and taste. The texture was much better, though. My family eats Chinese foods a lot, and this was somewhat bland for our taste. Next time, we will probably add some dried red pepper, along with a can of chow mein noodles.