YIELD Makes 4 servings

INGREDIENTS

4 boneless skinless chicken thighs, cut into 1-inch squares
1 tablespoon soy sauce
4 cloves garlic, minced
1/4 teaspoon black pepper
1/2 cup chicken broth
3/4 teaspoon onion powder
1‑1/2 teaspoons cornstarch
2 teaspoons vegetable oil
1 large red bell pepper, cut into 1-inch squares
2 large stalks celery, cut into 1-inch slices
1 package (10 ounces) frozen corn, thawed and drained
2 cups hot cooked rice

PREPARATION:

  1. Place chicken in small bowl. Add soy sauce, garlic and black pepper; stir to coat. Marinate 15 minutes at room temperature.
  2. Meanwhile, stir chicken broth and onion powder into cornstarch in small bowl until smooth; set aside. Heat oil in wok over high heat. Reduce heat to medium-high. Add chicken; stir-fry 2 minutes. Add bell pepper and celery; stir-fry 2 minutes. Add corn; cook and stir 3 minutes. Stir in cornstarch mixture; cook and stir over high heat until mixture boils and slightly thickens. Serve over rice.
This recipe appears in: Asian

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