• 1 tsp sesame oil
  • 1/2 cup chicken broth
  • 1/2 cup soy sauce
  • 2 Tbsp oyster sauce
  • 4 tsp Chile sauce I used(two and it was warm enough)
  • 4 tsp cornstarch
  • 1 tsp garlic powder
  • 1 tsp pepper
  • 2 Tablespoon minced fresh garlic
  • 6 Skinless, boneless chicken breast, cut into bite-sized pieces
  • 1 gallon size baggie
  • 1 cup flour
  • 1 tsp garlic powder
  • 2 tsp garlic salt
  • 1 tsp paprika
  • 1 tsp pepper
  • One bunch Bok Choy cut into 1 inch diagonally chunks
  • 1 red bell pepper, cut into chunks
  • 1 cup diagonally cut snow peas
  • 1 onion vertically sliced onion
  • 1/4 cup green onions sliced
  • 1/4 cup chopped unsalted roasted peanuts


Num Num! No take out tonight. This dish is delicious, must try! My only recommendation is be careful with the chili sauce, maybe add one teaspoon at a time and taste and then add until it has the right heat for you. Enjoy Fab Foodies ~


  1. In a small bowl combine first 9 ingredients whisk until blended .
  2. Add bite size pieces of chicken to gallon baggie and add flour, garlic powder, garlic salt, Paprika and pepper, shake and coat all pieces.
  3. Chill in fridge for an hour.
  4. Remove and make sure all chicken is coated.
  5. Heat a wok or large skillet over medium-high heat coat in canola oil and a splash of sesame oil is good swirl.
  6. Add chicken and cook until golden brown.
  7. Remove chicken from pan.
  8. Add canola oil and add all vegetables.
  9. Stir-fry 5 -10 minute then add chicken then add broth mixture, cook until thick.
  10. Serve with rice or noodle. Garnish with green onions, and peanuts.