Serves 4.

1 c. chicken broth
1/2 c. hoisin sauce
1 tbsp. cornstarch
1/16 tsp. ground red pepper
2 tbsp. vegetable oil
2 c. diagonally sliced celery
1 c. sliced sweet red bell pepper, halved
8 oz. boned and skinned chicken breast (cutlets) partially frozen, cut into thin strips
1 c. trimmed snow peas (4 oz.)
8 (8 inch) flour tortillas, warmed

In a small bowl combine chicken broth, hoisin sauce, cornstarch and ground red pepper until smooth; set aside. In a large skillet, heat oil until hot; add celery and red bell pepper; cook and stir until slightly softened, about 2 minutes.

Add chicken; cook and stir until chicken is almost cooked, about 2 minutes. Stir in reserved chicken broth mixture; add to skillet. Cook and stir until mixture boils, about 1 minute. Stir in snow peas; cook until snow peas are heated through, about 1 minute. Serve in warm flour tortillas or over rice.