This is a fantastic stir-fry dish that tastes like it came straight from a good Chinese restaurant! It never fails to get rave reviews from my family and friends! Serve it hot over white or brown rice.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
217 Calories
Recipe Instructions
Step 1
Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
Step 2
Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
Step 3
Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.
Ingredients
¼ cup water
½ cup water
1 teaspoon white sugar
3 tablespoons cornstarch
3 tablespoons vegetable oil
1 large onion, chopped
1 teaspoon ground black pepper
2 cloves garlic, minced
2 tablespoons soy sauce
1 (8 ounce) can sliced water chestnuts, drained
½ cup oyster sauce
1 cup snow peas
1 small head broccoli, cut into florets
14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
