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Ingredients

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Directions

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  • In a large nonstick skillet or wok, heat oil over high heat. Add chicken and stir-fry for 8 minutes. Remove to a plate and reserve.

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  • Add peppers and celery to skillet and stir-fry for 5 minutes.

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  • In medium-size bowl, whisk together chicken broth and cornstarch. Add soy sauce, hoisin sauce, hot sauce and ground ginger. Whisk until combined.

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  • Add chicken back to skillet; stir in broth mixture. Bring to a boil. Cook on medium-high heat for 2 minutes, until thickened.

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  • Serve immediately over cooked rice. Makes 4 servings.

Nutrition Facts

672 calories; 21 g total fat; 4 g saturated fat; 238 mg cholesterol; 1598 mg sodium. 55 g carbohydrates; 3 g fiber; 63 g protein;

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