chicken and chinese vegetable stir-fry

chicken and chinese vegetable stir-fry
  • 14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
  • 1/2 cup oyster sauce
  • 2 tablespoons soy sauce
  • 3 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 1/2 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
  • 1/4 cup water



  1. Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
  2. 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. 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.

03/09/2017
chicken and chinese vegetable stir-fry, Chicken recipe PT10M PT2H 6 435 calories
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