1 lb chicken, boneless, skinless, chopped
2 tbsp vegetable oil
½ cup all-purpose flour
1 tsp salt, plus more to taste
½ tsp black pepper
1 tbsp unsalted butter
½ cup celery, chopped
1 cup bell peppers, of your choice, preferably a mix of colors, chopped
½ cup green bell pepper, chopped
½ cup red onion, chopped
2 tbsp brown sugar, packed
1 cup ketchup
1 cup chicken broth
To Serve:
2 cups steamed rice, per serving
¼ tsp green onion, per serving
Combine flour, salt, and pepper in a mixing bowl. Dredge your chicken in this flour mixture, pat to remove any excess, and set aside.
Heat vegetable oil in a deep frying pan. Add chicken and saute for roughly 5 to 7 minutes until golden brown.
Add celery, peppers, and onions. Saute until translucent.
Add butter, sugar, ketchup, and chicken broth. Mix well.
Bring this to a simmer and continue simmering for about 30 minutes, or until chicken is fully cooked and the sauce has reduced by half.
Season to taste with salt and pepper. Adjust accordingly.
Garnish with green onions and serve with rice.
Sugar: 21g
:
Calcium: 66mg
Calories: 704kcal
Carbohydrates: 111g
Cholesterol: 41mg
Fat: 19g
Fiber: 3g
Iron: 3mg
Monounsaturated Fat: 6g
Polyunsaturated Fat: 3g
Potassium: 570mg
Protein: 20g
Saturated Fat: 9g
Sodium: 1430mg
Trans Fat: 1g
Vitamin A: 639IU
Vitamin C: 24mg
