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Hunan Chicken

Yield: 4 servings (2 points per serving for blue and purple, 4 points for green)
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Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes

Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • 3 tablespoons cornstarch, divided
  • 1 tablespoon extra virgin olive oil
  • 1 cup chopped broccoli
  • 1/2 red pepper, sliced
  • 1/4 cup carrots, diced
  • 1/2 cup baby corn
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon chili paste
  • 1 teaspoon honey
  • salt and pepper, to taste

Instructions

  • Cut chicken into bite size pieces. Add the chicken to a large zip up bag and sprinkle with 2 tablespoons cornstarch. Seal the bag and make sure the chicken is coated with cornstarch.
  • Add the oil to a large pan on medium heat. Add the chicken and season with salt and pepper. Cook 5-7 minutes or until the chicken is cooked all the way through.
  • While the chicken is cooking make the sauce. Add the chicken broth, soy sauce, oyster sauce, rice vinegar, chili paste, honey and remaining cornstarch to a bowl. Whisk together.
  • Remove the chicken from the pan. Add the vegetables and garlic to the pan and cook for 5 minutes. Then add the sauce and bring to a simmer. Cook for about 2 minutes, or until the sauce thickens. Add the chicken back to the pan and serve.