Stir Fry Chicken and Vegetables

By á-8995

Ingredients

• Finishing sauce:
• 2 Tbsp of Oil, peanut or canola
• 1/2 cup Chicken Broth
• 6 clove of Garlic, minced
• 1 tsp. fresh Ginger, minced
• 1 bunch of Green Onions, thinly sliced
• 1 pound of Bonless, Skinless Chicken Breast,cut into bite size pieces
• 1 Brown Onion, sliced
• 1 cup cabbage, sliced
• 1 Red Bell Pepper, sliced
• 2 cup whole Sugar Snap Peas
• 1/2 cup Chicken Broth
• 2 Tbsp Soy Sauce
• 2 Tbsp White Sugar
• 2 Tbsp Cornstarch

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

In a wok heat to med-high heat for 3-4 minutes, add 1 Tbsp Oil. Coat sides of the pan with Oil, heat oil 1-2 minutes. Stir in half of the Garlic, Ginger and Green Onions. Toss and stir rapidly for 30 seconds. Add Chicken don't stir let it cook for 1 minutes, then toss and stir for 3-4 minutes or until chicken is no longer pink. Place in bowl and wipe the pan with paper towel, place pan back on heat. Add 1 Tbsp Oil, add the remaining Garlic, Ginger and Green Onions toss for 30 seconds. Add Brown Onion and Cabbage toss and stir 5 minutes or until tender. Then add Red Pepper, Sugar Peas and 1/2 cup Broth. Cover and cook for 2-3 minutes or until Vegetables are tender. Place the cooked Chicken in pan and toss. Make a hole in middle of pan, pour Finishing Sauce in hole, let sauce boil and thicken for 1 minute. then stir. Serve over Cooked Rice or Noodles.