- 1 cup chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon ground ginger
- 2 tablespoons vegetable oil
- 4 large skinless, boneless chicken breast halves, cubed
- 2 cloves garlic, minced
- 1 1/2 cups sliced fresh mushrooms
- 2 (8 ounce) cans sliced water chestnuts, drained
- 3 cups snow peas
- 1 tablespoon sesame seeds
- Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
- Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
- Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.
03/08/2017
recipepes.com
Chicken and Snow Peas, recipe
PT15M
PT1H
5
455 calories
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