Chicken And Sugar Snap Stir-Fry - cooking recipe

Ingredients

2 cloves garlic, minced
1/4 teaspoon ginger
1/2 - 3/4 cup chicken broth, divided
1/2 lb boneless skinless chicken breast half, sliced into strips (about 2)
black pepper, to taste
3 green onions, sliced (white and green portions)
8 ounces fresh sugar snap peas
2 stalks celery, sliced
1 red bell pepper, sliced in strips
1 (8 ounce) can sliced water chestnuts, drained
1 (14 ounce) can baby corn, drained
2 tablespoons oyster sauce
1 tablespoon mirin
2 tablespoons soy sauce
2 tablespoons cornstarch
2 -3 cups hot cooked rice (optional)

Preparation

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.