Chicken And Chinese Vegetable Stir-fry

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
• 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.
• 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.