1/2 teaspoon of sugar
1/8 teaspoon of garlic powder
1/2 cup chicken broth
1 to 2 tablespoons of soy sauce
1 tablespoon of dry sherry. if desired
1 teaspoon oil
4 boneless, skinless chicken breast halves, cut into 1/2 in. pieces
1 cup coarsely chopped red or green bell pepper
1 cup coarsely chopped celery
1 cup diagonally cut green onions
1 (8oz.) package of bean sprouts
1. In a small bowl combine cornstarch, sugar, garlic powder, soy sauce, sherry; blend well.
2. Heat oil in large non stick skillet over medium-high heat until hot. Add chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink. Add bell pepper, celery, and onions; cover and cook 3-5 minutes, or until veggies are crisp-tender, stirring occasionally.
3. Stir in bean sprouts; cook about 1 minute or until sprouts are thoroughly heated. Add cornstarch mixture to skillet; cook and stir until mixture thickens. If desired, serve with hot rice.
I loved making this dish. It was super simple and very tasty. And to also know this is a light dish makes me feel good lol. I think this is my favorite dish so far.
My mom said that this was delicious. She really liked the tenderness of the chicken and the flavor of the sauce.
ReplyDeleteThis dish was delicious! It was so yummy and the appearance was great. The celery and red bell peppers added a festive appearance to it. The textures of this meal was almost exquisite, I love the crunch of the celery. The chicken was tender and juicy. The rice was perfect! ( man, I ate carbs) The sauce blended it all together. One negative thing was that the sprouts were over cooked but, sprouts cook super fast that you really only need to add them in last for 10 seconds. This was delicious, I would totally order this on the menu! Plus it felt healthy and not heavy!! Chef Rochelle can I get seconds>
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