Stir Fry Chicken (Low Carb) - cooking recipe

Ingredients

3 chicken breasts
1 cup shiitake mushroom
2 tablespoons extra virgin olive oil (for frying)
2 garlic cloves, minced
2 cups sugar snap peas
1/2 cup water chestnut (from a can)
1 white onion, chopped
1/2 cup chicken stock
2 teaspoons soy sauce
2 teaspoons oyster sauce
2 teaspoons rice wine (or sherry)
1 tablespoon cornstarch
1/2 tablespoon water

Preparation

Combine soy sauce, rice wine or sherry and oyster sauce and set aside.
heat oil in large frying pan or wok. Add onion for 1 minute then add chicken. Saute for 3 minutes - add garlic - saute - add mushrooms, peas, water chestnuts and mix together well - add chicken stock and let cook for approx 4 minutes.
Add sauce previously combined and stir gogether to coat all vegetables.
mix corn starch and water to a medium paste - make an opening in the centre of the pan and begin mixing the cornstarch (thickener) into the sauce. Keep stirring until thicker and everything is coated.
Serve on a bed of rice vermicelli or heated sprouts for a low carb meal. On rice for non low carbers.