1/4 cup soy sauce
1 (16 ounce) package frozen mixed vegetables 8 ounces coleslaw mix
1/2 cup milk
1/2 cup white sugar
1 teaspoon rice vinegar
1 teaspoon crushed red pepper flakes
1 1/2 teaspoons minced ginger root
1/2 teaspoon crushed garlic
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 large green bell pepper, seeded and cut into 1/2 inch slices
1 tablespoon vegetable oil
1 cup chicken broth
1/2 teaspoon rice vinegar
2 tablespoons white sugar
1/4 teaspoon soy sauce
1/4 teaspoon brown sugar
In a medium bowl, mix the soy sauce, veggies, milk and sugar. Stir in vinegar, crushed red pepper flakes, ginger, garlic, salt, pepper and green pepper. Chill for 15 minutes, or until sauce thickens enough to coat a large glass.
While sauce is chilling, bring a large pot of water to a boil. Add mixed vegetables and cook for about 15 minutes, stirring constantly.
Meanwhile, in a large saucepan, combine chicken broth, rice vinegar, white sugar and oil. Cook over medium heat, stirring constantly, until sauce is thickened. Stirring frequently, bring 1 to 2 cups of the broth mixture to a boil. Reduce heat to medium-low, and add chicken, broccoli, celery, bell pepper and vegetable oil. Cover, reduce heat to low and simmer 8 minutes.
Stir in chicken, broccoli, celery, bell pepper and vegetable oil. Cover, reduce heat to medium, and simmer 10 minutes, stirring constantly. Season with chicken broth, vinegar, sugar, soy sauce and brown sugar. Cook until sauce thickens enough to coat a large glass. Serve warm!