Chicken and Sugar Snap Stir-fry

Submitted by Manda

"I threw this together one night with the ingredients I had on hand, and was delightfully surprised with the results. I think this is one of my favorite stir-fries yet! You can certainly alter the veggies..I think broccoli would be great in this recipe. Its quick, easy, and healthy, as it contains no extra fats. You can serve with rice, but I enjoyed this just by itself, which makes it suitable for lo-carb diets!"

 

• Ready In: 30mins
• Ingredients: 16
• Serves: 2-3

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)

directions

1. In large pan or dutch oven, add garlic, ginger, 1/4 cup broth, and chicken pieces.
2. Season with black pepper.
3. 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.
4. Add all other ingredients except for oyster sauce, Mirin, soy sauce, and cornstarch.
5. Stir fry until veggies are crisp-tender, 3-5 minute.
6. In separate bowl, combine remaining 1/4 cup broth, oyster sauce, Mirin, soy sauce, and cornstarch.
7. Stir into chicken/veggie mixture.
8. Cook until boiling and sauce thickens, 3-4 minute.
9. Serve over hot cooked rice, and additional soy sauce, if desired.

Reviews

[Kona K]

My husband & I both enjoyed this -- thanks for sharing! It tasted just like Chinese take-out stirfry, and it was so simple and quick to make. Yum. I think the only thing I will change next time is increase the amount of soy sauce and decrease the amount of corn starch, as it felt a bit too clumpy and just a little bland (but I kicked it up a bit with some hot sauce). We'll definitely be making this again, and will try it with different veggies next time as it seems very versatile. Thanks again!

 

[NoraMarie]

We enjoyed this,I got everything ready early in the day,dinner was a snap.

 

[donnie27]

Now add another 5 stars to this for me. I can't believe you haven't had a review on this recipe. I was looking for a different one today, and this looked similar to the tastes I like in a stir-fry. I followed your recipe exactly, but did double the sauce. I think next time I will double the ingredients with the exception of the cornstarch. (I think 3 T. would have been enough, but I just added more broth and it was perfect.) We all like lots of sauce on our rice. I tasted the sauce and knew my family likes "hotter" so I sprinkled some pepper flakes on top and it turned out just perfect. You have a winner with this one, and I have the recipe inside my cupboard door......to be my favorite stir-fry. Thanks for posting this and I hope others try it too. They won't be disappointed. Donna