Chicken and Chinese Vegetable Stir-Fry

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Description

This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.

Ingredients

  • 14 ounces skinless, boneless chicken breast meat – cut into bite-size pieces
  • ½ cup oyster sauce
  • 2 tablespoons soy sauce
  • 3 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • ½ 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
  • ¼ cup water

Instructions

  1. Combine the chicken
  2. oyster sauce
  3. and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
  4. 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
  5. about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink
  6. about 10 minutes.
  7. Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts
  8. snow peas
  9. and broccoli. Cover; boil until the vegetables are just tender
  10. about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Servings: 6

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