Ingredients
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1 cup onion, diced
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3 tablespoons cornstarch
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1/3 cup reduced-fat chicken broth
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3 tablespoons reduced sodium soy sauce
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2 tablespoons rice vinegar
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1 1/2 tablespoons sugar
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1 tablespoon dry sherry
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1 1/2 teaspoons hoisin sauce
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1 1/4 teaspoons fresh minced ginger
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1 tablespoon minced garlic
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1 teaspoon red pepper flakes
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2 teaspoons sesame oil
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1 medium red bell pepper, diced
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1 lb boneless skinless chicken breast
Instructions
- Place chicken breats between two sheets of plastic wrap, use flt side of meat mallet to pound them into 1/3 inch thickness cut the breasts into strips. transfer to medium bowl and toss with cornstrach to coat. let stand for 5 minutes.
- whisk the remaining ingriendeints (but the veggies).
- Heat wok or skillet and add 1 teaspoon saesme oil.
- add pepper and onions and stir fry remove and set aside. add 1 teaspoon seasme oil and chicken cook till no longer pink inside, then add veggies and sauce and heat throu.