Hunan Chicken

Ingredients

 * 2 tablespoons vegetable oil
 * 1 pound boneless skinless chicken breasts thinly sliced
 * 1/4 cup + 2 teaspoons cornstarch divided use
 * salt and pepper to taste
 * 1 cup broccoli florets
 * 1/2 cup celery, thinly sliced
 * 1 red bell pepper cored, seeded and diced
 * 1 cup canned baby corn, drained and halved
 * 1 1/2 teaspoons minced garlic
 * 1/2 cup chicken broth
 * 2 tablespoons soy sauce
 * 2 tablespoons oyster sauce
 * 2 teaspoons rice vinegar
 * 1 teaspoon honey
 * 2 teaspoons chili paste such as sambal oelek

Instructions

 * Place the chicken and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.
 * Heat the vegetable oil in a large pan over high heat.
 * Add the chicken to the pan in a single layer and season to taste with salt and pepper.
 * Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
 * Remove the chicken from the pan and place on a plate lined with paper towels.
 * Add the broccoli, celery and bell pepper to the pan. Cook for 4-5 minutes or until vegetables are tender. Season with salt and pepper to taste. Stir in the baby corn. Add the garlic and cook for 30 seconds more.
 * Add the chicken back to the pan with the vegetables.
 * In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, rice vinegar, honey, chili paste and 2 teaspoons cornstarch.
 * Pour the sauce over the chicken and vegetables; bring to a simmer. Cook for 1-2 minutes or until sauce has thickened. Serve immediately over rice if desired.