1 cup soy sauce (optional)
1 cup crisp rice vinegar
1 cup white vinegar
2 tablespoons brown sugar
1 clove garlic, minced
1 teaspoon salt (+/- 1 teaspoon salt per teaspoon package directions)
1 tablespoon lemon juice (optional)
1 stalk celery, chopped
2 pounds boneless chicken breast halves, cut into desired size
1 cup vegetable broth (optional)
In a large bowl, mix soy sauce, vinegar, sugar, garlic, salt, lemon juice and celery. Wash hands and place cup on plate; chill in refrigerator.
Preheat oil in wok or pan over medium heat.
Place chicken in wok or pan and cook over medium heat 3 minutes. Add soy sauce, broccoli, onion greens and celery/chamberlain; cook 3 minutes. Stir fry for 1 minute. Return chicken to wok or pan with remaining soy sauce or pan. Pour broth over chicken.
Place chicken, cut into desired size, in skillet; cook 3 minutes. Transfer to wok or pan and stir fry remaining 3 minutes. Remove chicken from wok; dip into broth, scraping bottom and sides of pan.
Heat oil in wok or pan on medium heat. Add chicken; cook 3 minutes. Transfer chicken to plastic container, refrigerate or drizzle with reserved soy sauce/garlic/daline.
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