Ingredients
– 1 lb thinly sliced chicken breast for protein base
– 1/4 cup cornstarch for coating
– 2 tablespoons vegetable oil for searing
– 1 cup broccoli florets for crunch and nutrients
– 1/2 cup thinly sliced celery for fresh, crisp element
– 1 diced red bell pepper for sweetness and color
– 1 cup canned baby corn, drained and halved for tender bite
– 1/2 cup chicken broth for sauce base
– 2 tablespoons soy sauce for umami depth
– 2 tablespoons oyster sauce for savory notes
– 2 teaspoons rice vinegar for tangy balance
– 1 teaspoon honey for sweetness
– 2 teaspoons chili paste for heat
– 2 teaspoons cornstarch for thickening
– 1 1/2 teaspoons minced garlic for aroma and flavor
Instructions
1-Prepare ingredients by slicing chicken and veggies, then mix the sauce.
2-Heat oil and sear chicken for 5 minutes; remove and set aside.
3-Add garlic and stir-fry for 30 seconds.
4-Cook veggies for 2-3 minutes until crisp-tender.
5-Return chicken, add sauce, and simmer for 1-2 minutes.
6-Serve immediately over rice.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶️ Adjust chili paste to control the heat level to your preference.
🥄 Use fresh vegetables for the best texture and taste.
🍚 Serve with steamed rice to soak up the flavorful sauce.
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Searing and simmering
- Cuisine: Chinese (Hunan)
- Diet: Gluten-free option available
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 70 mg