Name: Chicken and Chinese Vegetable Stir-Fry
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Skinless, boneless chicken breast meat - cut into bite-size pieces - 14 ounces; Oyster sauce - ½ cup; Soy sauce - 2 tablespoons; Vegetable oil - 3 tablespoons; Garlic, minced - 2 cloves; Onion, chopped - 1 large; Water - ½ cup; Ground black pepper - 1 teaspoon; White sugar - 1 teaspoon; Sliced water chestnuts, drained - 1 (8 ounce) can; Snow peas - 1 cup; Broccoli, cut into florets - 1 small head; Cornstarch - 3 tablespoons; Water - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken and Chinese Vegetable Stir-Fry

1. Skinless, boneless chicken breast meat - cut into bite-size pieces - 14 ounces

2. Oyster sauce - ½ cup

3. Soy sauce - 2 tablespoons

4. Vegetable oil - 3 tablespoons

5. Garlic, minced - 2 cloves

6. Onion, chopped - 1 large

7. Water - ½ cup

8. Ground black pepper - 1 teaspoon

9. White sugar - 1 teaspoon

10. Sliced water chestnuts, drained - 1 (8 ounce) can

11. Snow peas - 1 cup

12. Broccoli, cut into florets - 1 small head

13. Cornstarch - 3 tablespoons

14. Water - ¼ cup

How to cook deliciously - Chicken and Chinese Vegetable Stir-Fry

1. Stage

Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.

2. Stage

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.

3. Stage

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.