Add oil to a heated pan and sauté garlic and green onion till fragrant. Add remaining 1 Tbsp. Lee Kum Kee Concentrated Chicken Bouillon, reserved chicken juices, water and bring to a boil. Add cornstarch water and mix well. Pour sauce over chicken. Sprinkle green onion and red bell pepper on top. Ready to serve.
Spicy Chicken Bake
Pancit
Miso Vermicelli Clam Soup