Chicken and Sugar Snap Stir-fry

piątek, 24 stycznia 2014

Chicken and Sugar Snap Stir-fry

Time: 30 mins

Ingredients

  • 2 cloves garlic, minced
  • 1/4 teaspoon ginger
  • 1/2-3/4 cup chicken broth, divided
  • 1/2 lb boneless skinless chicken breast half, sliced into strips (about 2)
  • black pepper, to taste
  • 3 green onions, sliced (white and green portions)
  • 8 ounces fresh sugar snap peas
  • 2 stalks celery, sliced
  • 1 red bell pepper, sliced in strips
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 (14 ounce) can baby corn, drained
  • 2 tablespoons oyster sauce
  • 1 tablespoon mirin
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 2 -3 cups hot cooked rice (optional)

Directions

  • 1 In large pan or dutch oven, add garlic, ginger, 1/4 cup broth, and chicken pieces.
  • 2 Season with black pepper.
  • 3 Cook over medium heat (add a bit more broth if necessary, to prevent sticking), stirring often, until chicken is no longer pink, about 3-5 minute.
  • 4 Add all other ingredients except for oyster sauce, Mirin, soy sauce, and cornstarch.
  • 5 Stir fry until veggies are crisp-tender, 3-5 minute.
  • 6 In separate bowl, combine remaining 1/4 cup broth, oyster sauce, Mirin, soy sauce, and cornstarch.
  • 7 Stir into chicken/veggie mixture.
  • 8 Cook until boiling and sauce thickens, 3-4 minute.
  • 9 Serve over hot cooked rice, and additional soy sauce, if desired.

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