Ingredients
Chicken- 2 skinless boneless breast
Broccoli- 1 cup
Red pepper- 1 cup sliced lengthwise
Bamboo shoots- 1 8oz can
Carrot- 1
Scallion- 1 bunch sliced both green and white parts
Water chestnuts- 1 can
For the sauce
Chicken broth- 1 cup
Soy sauce- 2tbsp low sodium
Hoisin sauce- 2tbsp
Chili garlic paste- 1tsp
Corn flour- 1tbsp
Method
- Cut the chicken into thin strips and marinate with 1tsp of rice vinegar,1 tsp of cornflour, salt and pepper.
- In a small bowl, mix all the ingredients listed under sauce and set it aside.
- In a wok, heat 1tbsp of peanut oil and saute the marinated chicken. When chicken is cooked, drain in a paper towel and set it aside.
- In the remaining oil, flash fry the other vegetables. When the veggies are half cooked, add the chicken.Add the sauce to the pan and mix well.
- Serve warm over brown rice.