Ingredients

• ½ cup onion, sliced
  
• 3 cloves garlic
  
• 3 Tablespoons peanut oil
  
• 1 lb. boneless skinless chicken breast, cut into cubes
  
• White Pepper/Salt, to taste
  
• 2 cups broccoli florets
  
• 2 sticks celery, diced
  
• ½ red bell pepper
  
• ½ green bell pepper
  
• ¾ cup baby carrots, quartered
  

• 2 Tablespoons Cornstarch + 2 Tablespoons water
  
• ¼ cup chicken broth
  
• 3 Tablespoon soy sauce
  
• 1 Tablespoon Hoisin Sauce
  
• 1 Tablespoon Sweet and Sour Sauce (La Choy brand used)
  
• 1 Tablespoon Honey
  
• ¼ teaspoon sesame oil
  
• 1–2 pinches red pepper flakes, optional
  

• Cashews, peanuts, green onions, sesame seeds, crunchy chow mein noodles

Instructions

1. In a medium bowl, whisk together the cornstarch and water until smooth. Add the remaining sauce ingredients and whisk again. Set aside.
2. Warm the peanut oil in a skillet over medium heat. Add the onion and garlic; cook for 1 minute.
3. Add the chicken and raise the heat to medium-high. Cook for about 2 minutes, letting the chicken cook halfway through.
4. Add the broccoli and continue cooking for 2–3 minutes. The chicken should be nearly done at this point.
5. Stir in the rest of the vegetables and cook for another 2 minutes. Pour in the sauce.
6. Allow the sauce to simmer until it thickens, stirring to coat everything evenly.
7. Remove from heat when the sauce reaches your preferred consistency. Finish with any garnishes you like and serve.

• Other vegetable options: kale, green beans, cauliflower, asparagus, snap peas, water chestnuts, baby corn.
  
• Protein swaps: ground turkey, ground chicken, beef tips, sausage.
  
• Extra sauce ideas: 2–3 Tablespoons peanut butter, hot sauce, hot paprika.
  
• Serve with: rice or noodles.