Chicken and Chinese Vegetable Stir-Fry |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice. Ingredients:
14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces |
1/2 cup oyster sauce |
2 tablespoons soy sauce |
3 tablespoons vegetable oil |
2 cloves garlic, minced |
1 large onion, chopped |
1/2 cup water |
1 teaspoon ground black pepper |
1 teaspoon white sugar |
1 (8 ounce) can sliced water chestnuts, drained |
1 cup snow peas |
1 small head broccoli, cut into florets |
3 tablespoons cornstarch |
1/4 cup water |
Directions:
1. Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
3. Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.
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