Recipe 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!
Top Review by 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!
- 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 See How It's Made
- 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.