Pesach Chinese Chicken

I am a minimalist when it comes to Pesach. I own one meat pot and one dairy frying pan. Mostly it's because of space issues; I just don't have a lot of space to store Pesach pots and pans during the rest of the year.  Typically I survive Chol Hamoed on hot dogs, matzah brei, and matzah pizza, but I try to make at least one creative dish. Last year I coated hot dogs in matzah meal (like a corn dog) and baked them. Not bad. 

Last night I made a Chinese chicken that was absolutely delicious. Here's what I did.

Pesach Chinese Chicken

1 lb boneless skinless chicken breasts
1 jar Gold's Spicy Garlic Duck Sauce
2 garlic cloves
1/2 green pepper
1 head of broccoli
1 egg
Pepper
Matzah meal
1 medium size pot with a lid

Start off by lightly scrambling your egg in a bowl. Next spread about a 1/2 cup of matzah meal (use more if needed) on a plate and mix in pepper to your taste. Pour about half a cup of duck sauce into the pot and turn the heat on high until the sauce starts bubbling, then reduce the heat to low.

Cut up your chicken breasts into chunks, dip them in the egg and then roll them around in the matzah meal mixture to coat. Drop them in the pot and cook on a medium flame for about 5 minutes, stirring occasionally.

Cut up your pepper into chunks, cut your broccoli into florets (cut the stems off and cut it into small chunks) and chop up the garlic. Add the veggies to the pot and then add enough duck sauce to cover the veggies and chicken. Stir and then cover the pot and let it cook for about 15 minutes on a medium flame, stirring occasionally so the chicken doesn't stick to the bottom of the pot.