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1/3 cup (75 ml) Sodium reduced chicken broth or water
2 tbsp (25 ml) Soy sauce
1 tbsp (15 ml) Each Asian chili garlic sauce, hoisin sauce and rice vinegar
1 tsp (5 ml) Each granulated sugar and cornstarch
4 tsp (20 ml) Vegetable oil
12 oz (375 g) Boneless skinless Reuven Chicken Breats, cut into strips
 1 Onion, cut into thin wedges
 2 Carrots, cut into thin diagonal slices
 1/2 each Greenhouse Sweet Red and Yellow Pepper, cut into julienne strips
 1 tbsp (15 ml) Minced gingerroot
 1/4 cup (50 ml) Chopped fresh coriander

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  • Stir together broth, soy sauce, chili garlic sauce, hoisin sauce, vinegar, sugar and cornstarch until smooth; set aside.
  • In large non-stick skillet, heat 2 tsp (10 mL) of the oil over medium-high heat. Stir-fry chicken for 2 to 3 minutes or until juices run clear when chicken is pierced. Remove to plate.
  • Add remaining oil to skillet; stir-fry onion, carrots, pepper and ginger until tender-crisp, 3 to 5 minutes. Return chicken to pan; stir sauce mixture and add to pan. Bring to boil and cooking until slightly thickened, about 2 minutes. Sprinkle with coriander.
  • Prep time 20 min
  • Total time 10 min
  • 4 servings

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