Crunchy vegetables and chicken are treated to a quick garlic-ginger saute, then tossed with a lightly sweetened soy sauce.
Calories
337 Calories
Recipe Instructions
Step 1
Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
Step 2
In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.
Ingredients
2 tablespoons white sugar
1 teaspoon salt
2 tablespoons cornstarch
2 onions, thinly sliced
1 cup chicken broth
1 teaspoon grated fresh ginger
2 tablespoons soy sauce
1 bunch green onions, chopped
6 cloves garlic, minced
1 red bell pepper, thinly sliced
2 tablespoons peanut oil
1 pound boneless skinless chicken breasts, cut into strips
