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Categories:
vegetable oil salt onion green bell pepper celery broccoli sesame seeds chicken breasts fresh garlic chili sauce
Viewed: 98 - Published at: 7 years agoIngredients
- 2 tablespoons vegetable oil, separated
- 1 teaspoon salt, separated
- 1 large onion, chopped about 1 inch
- 1 medium green bell pepper, about 1 inch
- 2 celery ribs, cut into 1/2 inch pieces
- 2 stalks fresh broccoli, cut to bite size
- 1 teaspoon sesame seeds
- 1 12 lbs boneless skinless chicken breasts, cut to 1 inch cubes
- 1 teaspoon fresh garlic, minced
- 2 tablespoons chili sauce
Method
- Prepare all vegetables as described prior to cooking.
- Heat wok with 1 tablespoon of the vegetable oil on medium high heat.
- The wok is ready for use when the oil ripples and slightly smokes when tilted.
- Add chicken, 1/2 teaspoon salt and stir fry until completely cooked.
- Remove chicken from wok and set aside.
- Discard liquid from wok and wipe edge with a towel to prevent a flair up.
- Bring wok back up to same temperature with reserved tablespoon of vegetable oil.
- Once heated and oil ripples as stated previously, add onion, green bell pepper, celery, broccoli and reserved 1/2 teaspoon salt.
- Stir fry vegetables until al dente (slightly uncooked).
- Add sesame seeds and stir fry for one additional minute.
- Mix in garlic.
- Add chicken back to wok with vegetables.
- Add chili sauce and mix well.
- Heat an additional five minutes.
- Serve with rice.
