Chicken and Chinese Vegetable Stir-Fry recipe
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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
Nutrition Info
- 217.3 caloriescarbohydrate: 16.8 gcholesterol: 40.3 mgfat: 9.2 gfiber: 3 gprotein: 17.5 gsaturatedFat: 1.7 gservingSize: -sodium: 500.1 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Chinese Vegetable Stir-Fry
Directions
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Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce, set aside.
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, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
Pour in 1/2 cup of water, season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover, boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture, cook until thick and no longer cloudy.