4 chicken breast halves, boneless & skinless
25 ml vegetable oil 2 tbsp
25 ml soy sauce 2 tbsp
20 ml cornstarch 1 1/2 tbsp
1 red pepper, sliced
1 red onion, cut in thin wedges
1 large broccoli spear, separated into florets
175 ml chicken broth 3/4 cup
2 ml sugar 1/2 tsp
1 ml red pepper flakes 1/4 tsp
2 garlic cloves, crushed
1 small can water chestnuts, drained
Cut chicken into cubes. Place chicken in a bowl and add 1 teaspoon (4 ml) of oil, 1 tablespoon (15 ml) soy sauce and 1/2 teaspoon (2 ml) cornstarch. Toss to coat chicken.
In a small bowl; combine broth, sugar, red pepper flakes and remaining soy sauce and cornstarch.
In a large skillet; heat 1 tablespoon (15 ml) oil over medium-high heat.. Add chicken. Stir-fry for 2 to 3 minutes or until chicken is opaque. Transfer chicken to plate. Add remaining oil, pepper, onion, broccoli, garlic and stir-fry until onion starts to wilt. Add water chestnuts and chicken. Add broth mixture and bring to a boil. Cook, stirring constantly until the vegetables are tender-crisp and the chicken is done. Serve over hot cooked rice.
Serves 4