Description Edit

Ingredients Edit

Directions Edit

  1. Cook in a wok or rounded pan.
  2. Slice Chicken, dredge liberally in flour.
  3. Fry in pan with oil of your choice.
  4. Don't let Chicken stick together.
  5. When the Chicken turns white, add sauce and keep moving it around for a few minutes.
  6. Let Chicken brown and let sauce thicken.
  7. When Chicken is glossy looking, it is done. Serve over rice.

Contributed by Edit

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