Cook, stirring occasionally, until sauce thickens, 3 to 4 more minutes. Instructions Preheat skillet to med-high. Stir the sauce again and pour into the pan along with the chicken. Ingredients tablespoon cornstarch teaspoon sugar teaspoon garlic powder cup chicken broth to 2 tablespoons soy sauce tablespoon dry sherry, if desired.Add the cabbage to the pan and cook, stirring occasionally, about 2 minutes. 2) Combine with the oyster sauce, soy sauce, cornflour, sugar, and sesame oil, mix well and leave to stand for 20 minutes.When the oil is hot add the onion, garlic, celery, carrot, and baby corn to the pan and cook, stirring occasionally, about 4 minutes. Then, heat up 1 tbsp of oil in the same nonstick skillet over medium-high heat. Prepare your fluffy white rice or crispy chow mein if needed. Transfer to another container and set aside. In wok or large skillet over high heat, brown the mushrooms, peppers, celery, and white part of the onions in the oil. Reduce in a large nonstick skillet until suitably thickened, about 2 minutes. In a bowl, combine the chicken broth, soy sauce, and cornstarch. Add the remaining 1 TBSP of peanut oil to the wok. Combine all the ingredients of your sauce.Transfer the cooked chicken to a plate and set aside. When the oil is hot add the chicken and cook, stirring occasionally, until chicken is cooked through, about 6 minutes (depending on the thickness of your chicken slices). Heat 1 TBSP of the peanut oil in a wok over medium-high heat.Mix the SAUCE ingredients together in a bowl until well combined and cornstarch has dissolved.Let the rice sit in the covered pan WITHOUT REMOVING THE LID for 15 more minutes. KEEP THE LID ON and turn off the heat.Simmer the rice over low heat WITHOUT REMOVING THE LID for 10 minutes. Bring to a boil over medium-high heat then cover the pan and reduce the heat to low. Stir together the 1 cup rice and the 1 1/2 cups water in a medium-size saucepan.Add the sliced chicken to the bowl and stir until all the chicken is evenly coated. Mix the 1 TBSP cornstarch, 1 TBSP soy sauce, and 1 TBSP water in a large bowl.
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