Ingredients
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2 cloves garlic, minced
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1/4 teaspoon ginger
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1/2-3/4 cup chicken broth, divided
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black pepper, to taste
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3 green onions, sliced (white and green portions)
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2 stalks celery, sliced
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1 red bell pepper, sliced in strips
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1 (8 ounce) can sliced water chestnuts, drained
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1 (14 ounce) can baby corn, drained
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2 tablespoons oyster sauce
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1 tablespoon mirin
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2 tablespoons soy sauce
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2 tablespoons cornstarch
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2 -3 cups hot cooked rice
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1/2 lb boneless skinless chicken breast half, sliced into strips (about 2)
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8 ounces fresh sugar snap peas
Instructions
- In large pan or dutch oven, add garlic, ginger, 1/4 cup broth, and chicken pieces.
- Season with black pepper.
- Cook over medium heat (add a bit more broth if necessary, to prevent sticking), stirring often, until chicken is no longer pink, about 3-5 minute.
- Add all other ingredients except for oyster sauce, Mirin, soy sauce, and cornstarch.
- Stir fry until veggies are crisp-tender, 3-5 minute.
- In separate bowl, combine remaining 1/4 cup broth, oyster sauce, Mirin, soy sauce, and cornstarch.
- Stir into chicken/veggie mixture.
- Cook until boiling and sauce thickens, 3-4 minute.
- Serve over hot cooked rice, and additional soy sauce, if desired.