3 boneless chicken breasts (cut up)
1/3 cup oil
3 slices ginger
2 garlic cloves
1 1/2 cups chicken stock (99% free works)
2 tablespoons cornstarch
1/2 lb sliced mushrooms
1/4 lb snow peas
1 (8 ounce) can water chestnuts (drained)
1 (8 ounce) can bamboo shoots (drained)
1/4 cup carrots (thin sticks)
4 green onions (sliced)
1/2 cup broccoli, florets (small)
Preheat Wok.
Swirl oil around sides.
When oil is hot add ginger and garlic.
Brown and then discard.
Add chicken - cook 4 minutes.
Combine chicken stock and corn starch.
Pour over chicken and reduce heat.
Add all vegetables.
Cover and simmer about 15 minutes.
Season with soy sauce and serve over rice immediately.
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