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.
Baked Mussels with Sriracha Mayo
Mabo Tofu
Hoisin and Mustard Flavored Minced Chicken