Chicken and Sugar Snap Stir-fry

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: 30 mins
• 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.