Ta-Chien Chicken

• 2 tablespoons olive oil
• 2 boneless skinless chicken thighs, cut into 1 inch pieces (about 2 1/2 pounds total)
• 3 mixed sweet peppers, seeded and cut into 1 inch dice
• 2 large celery ribs, cut into 1/4 inch slices (about 1 cup)
• 2 cups chicken broth
• 3 tablespoons cornstarch
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 teaspoon hot sauce
• 1/2 teaspoon ground ginger
• 1 cup uncooked white rice, cooked following package directions

1. 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.
2. Add peppers and celery to skillet and stir fry for 5 minutes.
3. In a medium size bowl, whisk together chicken broth and cornstarch. Add soy sauce, hoisin sauce, hot sauce and ground ginger. Whisk until combined.
4. Add chicken back to skillet; stir in broth mixture. Bring to a boil. Cook on medium-high heat for 2 minutes, until thickened.
5. Serve immediately over cooked rice.

olive oil, chicken thighs, mixed sweet peppers, celery, chicken broth, cornstarch, soy sauce, hoisin sauce, hot sauce, ground ginger, white rice

Taken from www.food.com/recipe/ta-chien-chicken-148483 (may not work)