Chicken Breast no skin, 8 ounces Celery, raw, 2 cup, sliced Onions, raw, .5 cup, sliced black pepper sause Lee Kum Kee, 3 serving Green Peppers (bell peppers), 1 cup, strips 1TB soy sauce 1/4 cup water
This is wonderful served in lettuce leafs for a wrap or with the usual steamed rice.
Slice chicken breast thinly. As thin as possible. Then slice celery thinly on the diagonal. Slice onions in to long thin strips and chopp bell peppers in to 1 inch cubes. season chicken with the soy sauce. Heat a large skillet to high heat and when it is supper hot add chicken breast and stir. Add onion and celery making sure it makes contact with the bottom of the pan. fry for 2-3 minutes. add water to the pan and add the pepper sauce. scrap up the dark bits from the bottom of the pan and turn pan off. Serving Size: 4