Chicken And Chinese Vegetable Stir-Fry - cooking recipe

Ingredients
    14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
    1/2 cup oyster sauce
    2 tablespoons soy sauce
    3 tablespoons vegetable oil
    2 cloves garlic, minced
    1 large onion, chopped
    1/2 cup water
    1 teaspoon ground black pepper
    1 teaspoon white sugar
    1 (8 ounce) can sliced water chestnuts, drained
    1 cup snow peas
    1 small head broccoli, cut into florets
    3 tablespoons cornstarch
    1/4 cup water
Preparation
    Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
    Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
    Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

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