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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