Chinese Chicken And Snow Peas - cooking recipe

Ingredients

1 lb. boneless chicken breasts, skinned and sliced diagonally into 1/2-inch strips
2 tsp. cornstarch
2 Tbsp. vegetable oil
2 stalks celery, sliced diagonally
1 green onion, thinly sliced diagonally
1 clove garlic, minced
1 Tbsp. fresh minced ginger
1/2 c. low-sodium chicken broth
4 oz. fresh snow peas, washed, stemmed and strung
1 Tbsp. low-sodium soy sauce or more to taste
1/4 c. sliced water chestnuts
2 c. hot, cooked long grain rice

Preparation

In a mixing bowl, toss the chicken strips with the cornstarch. Heat 1 tablespoon of the oil in a wok or frying pan until hot. Stir-fry the chicken pieces in the wok until golden, about 5 minutes.
Remove the chicken to a warm plate.
Heat the remaining oil in the wok and add the celery, onion, garlic and ginger; stir-fry until fragrant, about 4 minutes.
Add the chicken broth and simmer 4 minutes.
Add the snow peas, soy sauce, water chestnuts and chicken strips.
Cover and cook about 2 more minutes, or until the chicken is reheated and the snow peas are crisp-tender.
Serve immediately over hot rice.
Yields 4 servings.
Serving size:
2 cups over 1/2 cup rice.