Viral Dish! Chicken and Chinese Vegetable Stir-Fry

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Chicken and Chinese Vegetable Stir-Fry

"This is a terrific stir-fry dish that tastes love it got here straight from a good Chinese eating place! It never fails to get rave opinions from my circle of relatives and friends! Serve it warm over white or brown rice."

Ingredients :

14 oz skinless, boneless fowl breast meat - reduce into chunk-size portions
1/2 cup oyster sauce
2 tablespoons soy sauce
three tablespoons vegetable oil
2 cloves garlic, minced
1 huge 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, cut into florets
three tablespoons cornstarch
1/four cup water

Instructions :

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

Combine the chicken, oyster sauce, and soy sauce in a mixing bowl till the bird is lightly lined with the sauce; set aside.
Heat the vegetable oil in a wok or huge skillet over high heat. Stir inside the garlic and onion; cook dinner and stir till the onion is limp, approximately 1 minute. Add the chook and marinade. Cook and stir till the hen has browned and is now not pink, about 10 minutes.
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 simply tender, about 5 mins. Dissolve the cornstarch in 1/four cup of water. Stir into the boiling combination; prepare dinner till thick and no longer cloudy.

Notes :

Reynolds® Aluminum foil may be used to keep meals wet, cook it flippantly, and make easy-up less difficult.

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