Chicken and Sugar Snap Stir-fry
photo by NoraMarie
- 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
- 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.
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Reviews
-
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!
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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
RECIPE SUBMITTED BY
Manda
Glen Burnie, MD
I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!)
I love the outdoors, and pride myself on being the master griller on the fire pit.
My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"