CHICKEN VEGGIE STIR-FRY

By jarren

Ingredients

• 3/4 cup water
• 2 tbsp soy sauce
• 2 tsp cornstarch
• 1 1/2 tsp grated fresh ginger
• 2 tbsp oil
• 2 boneless, chicken breasts, cut into chunks
• 2 cups broccoli florets
• 1/2 cup diagonally sliced carrots
• 1 clove garlic, finely chopped
• 1 cup sugar snap peas
• 1/2 cup thinly sliced red pepper
• 1/4 cup diagonally sliced green onions
• 1 can sliced water chestnuts, drained

Details

Servings 4

Preparation

Step 1

Whisk together water, soy sauce, cornstarch and ginger until blended; set aside. Heat 1 tbsp oil in a wok over medium heat. Add chicken and stir-fry. Remove from wok and set aside. Add 1 tbsp oil, broccoli, carrots and garlic; stir-fry until almost tender-crisp, about 3 to 4 minutes. Add snap peas, red pepper, green onion and water chestnuts; stir-fry for 2 minutes. Stir soy sauce mixture and add to vegetables. Stir-fry for 1 to 2 minutes or until thickened and bubbly.