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.