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Ingredients
2 cups sliced cooked chicken breast
8 oz fresh mushrooms sliced in half
1 clove garlic minced
1/4 cup thinly sliced red bell pepper
8-10 snow peas
2 green onions sliced
2 tbsp vegetable oil
SAUCE
1 1/4 cup rich chicken stock
2 tbsp soy sauce
1 tbsp sugar
1/2 tsp dark sesame oil
THICKENING
2 1/2 tbsp corn starch
1/4 cup water
Instructions
Mix the sauce ingredients; set aside
Mix the thickening ingredients; set aside
Heat a wok or large skillet over medium-high heat.
Add oil.
When oil begins to shimmer, add the mushrooms and garlic
Stir fry for about 3-5 minutes or until mushrooms lose that "raw" look
Add the cooked chicken and stir fry till heated through.
Add the sauce mixture and heat until it boils.
Add the red bell pepper, green onion and the snow peas; stir to combine
Mix up the thickening mixture again because as the cornstarch/water sits, the cornstarch sinks to the bottom of the dish.
Add the thickener and stir until sauce is thickened and bubbling; cook for 1 minute.
Serve immediately over rice
Nutrition
Serving: 1serving | Calories: 231kcal | Carbohydrates: 14g | Protein: 21g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 703mg | Potassium: 592mg | Fiber: 1g | Sugar: 6g | Vitamin A: 396IU | Vitamin C: 17mg | Calcium: 8mg | Iron: 1mg
