Ingredients
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1/3 cup oil
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3 boneless chicken breasts (cut up)
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3 slices ginger
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2 garlic cloves
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1 1/2 cups chicken stock (99% free works)
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2 tablespoons cornstarch
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1/2 lb sliced mushrooms
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1/4 lb snow peas
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1 (8 ounce) can water chestnuts (drained)
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4 green onions (sliced)
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1/2 cup broccoli, florets (small)
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1/4 cup carrot (thin sticks)
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1 (8 ounce) can bamboo shoots (drained)
Instructions
- 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.