How to make it
Glaze the diced buns with beaten egg. Set aside. [Do buns sit in egg mixture to absorb? Or just brushed on—which is normally what “glazed” means.]
Sauté diced chicken and red chili, add egg-glazed buns, cilantro, and celery. Continue to stir-fry, adding Lee Kum Kee Sodium Reduced Seasoned Soy Sauce, until heated through. Sprinkle green onion on top. Ready to serve.
Glaze the steamed buns with scrambled egg, and stir fry together with chicken breast, cilantro and celery. Lee Kum Kee Sodium Reduced Seasoned Soy Sauce creates an appetite-inducing flavor in this simple recipe.