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Ingredients
- 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 carrot (thin sticks)
- 4 green onions (sliced)
- 1 ⁄2 cup broccoli, florets (small)
Preparation
Step 1
Directions
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.