Chicken and Chinese Vegetable Stir-Fry Good Recipes

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Chicken and Chinese Vegetable Stir-Fry

"This is a notable stir-fry dish that tastes find it irresistible got here straight from an excellent Chinese restaurant! It never fails to get rave opinions from my family and friends! Serve it hot over white or brown rice."

Ingredients :

14 oz skinless, boneless chicken breast meat - cut into bite-size pieces
half of cup oyster sauce
2 tablespoons soy sauce
3 tablespoons vegetable oil
2 cloves garlic, minced
1 massive onion, chopped
half cup water
1 teaspoon floor black pepper
1 teaspoon white sugar
1 (eight ounce) can sliced water chestnuts, tired
1 cup snow peas
1 small head broccoli, reduce into florets
3 tablespoons cornstarch
1/4 cup water

Instructions :

Prep : 20M	Cook : 6M	Ready in : 45M

Combine the chicken, oyster sauce, and soy sauce in a blending bowl till the chicken is calmly coated with the sauce; set apart.
Heat the vegetable oil in a wok or large skillet over excessive warmness. Stir in the garlic and onion; cook dinner and stir till the onion is limp, about 1 minute. Add the hen and marinade. Cook and stir till the hen has browned and is not red, about 10 mins.
Pour in half of cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil till the vegetables are just tender, approximately 5 mins. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; prepare dinner until thick and no longer cloudy.

Notes :

Reynolds® Aluminum foil may be used to keep food wet, cook dinner it calmly, and make smooth-up less complicated.

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