Chinese Red Pepper Chicken

• 2 chicken breast halves, cut into thin strips
• 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
• 2 garlic cloves, minced
• 2 tablespoons peanut oil, divided
• 1 medium sweet red pepper, seeded and cut into thin strips
• 1 medium onion, cut into thin slices
• 1 cup broccoli floret
• 1 cup chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons plum sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• chow mein noodles

1. Combine first 3 ingredients, stirring to coat chicken; cover and chill 30 minutes.
2. Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Add chicken, and stir fry 5-7 minutes or until done; remove chicken.
3. Heat remaining tablespoon oil in skillet over medium-high heat. Add pepper strips, onions, broccoli; stir fry 2 to 4 minutes or until crisp tender. Remove vegetables from skillet.
4. Combine broth and next 4 ingredients, stirring until smooth. Add broth mixture to skillet; cook over medium heat, stirring constantly, until thickened and bubbly. Return chicken and vegetables to skillet, and cook until thoroughly heated. Serve over chow mein noodles.

chicken, ginger, garlic, peanut oil, sweet red pepper, onion, broccoli floret, chicken broth, cornstarch, plum sauce, worcestershire sauce, soy sauce, mein noodles

Taken from www.food.com/recipe/chinese-red-pepper-chicken-409033 (may not work)