3 Servings

Cook Time: 25 minutes

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Ingredients 1 boneless Chicken Breast 3 cloves garlic 1 tbl cornstarch 1 tbl soy sauce 1 red pepper 1 crown broccoli 1 celery stalk ½ medium onion (add as many other vegetables as you want) 2 tbl dry sherry ¼ cup soy sauce 1 tbl sugar 2 tsp vinegar Peanut oil (as necessary) ½ tsp crushed red pepper

Directions

Slice chicken in to bite sized chunks. Mince garlic. Add both to a bowl along with cornstarch and soy sauce and marinate for several hours.

Slice red pepper, broccoli, celery and onion into similar bite-sized pieces so that they may cook evenly.

Mix sherry, soy sauce, sugar and vinegar in a bowl For this recipe, I also added a tablespoon of cornstarch to help aid the thickening of the sauce.

Fry vegetables one at a time, 1-2 minutes until lightly cooked. Add oil as necessary. Place vegetables on a plate to reserve.

When vegetables have all been lightly cooked, add 1 tbl oil to pan. Heat and add crushed red pepper. Fry until pepper is black, about 30 seconds. Add chicken mixture, cook for 2 minutes. Add vegetables, and liquid and cook for another 3 minutes. Serve over rice.