In a small bowl or your 2 cup measuring cup, mix:
1 14 oz. can of chicken broth
3 Tblsp. lite soy sauce
3 Tblsp. cornstarch
2 tsp. sugar
In a large skillet, heat oil and stir fry:
1 Tblsp. stir fry oil or olive oil
1/2 cup onion, thinly sliced
1 Tblsp. minced ginger root
1 tsp. minced garlic
3 boneless skinless chicken breasts, (about 1.5 lbs) cut into 1 ½ inch cubes
1 cup match stick cut carrots
1 large red pepper, cut into large squares
2 full cups fresh sugar snap peas or pea pods, washed, tips removed
1 8 oz. can water chestnuts, drained & sliced
Mix all sauce ingredients; set aside.
In a wok or large skillet, heat oil over high heat.
Stir in onions, ginger and garlic.
Add chicken and stir fry until no longer pink.
Stir in carrots, and red pepper…stir and cook 1-2 minutes.
Add peas and water chestnuts. Pop on the lid for another minute or two to let veggies steam.
Take off lid, stir in sauce ingredients and cook, stirring constantly, until bubbling.
Serve over hot rice. Serves 6.
~ This is a fairly mild Asian spiced dish. Using stir fry oil kicks it up a notch.
~ If you want something more akin to Grama’s cooking, leave out the ginger, garlic and soy sauce. Cook chicken and all the vegetables in olive oil per the recipe, add a sauce of only the broth and corn starch, and season with salt and pepper. Water chestnuts are optional.
Close this window