Ressipy

by Cari Beatty

Ingredients

• 6 oz sugar snap peas
• 1/2 c broccoli
• 1/2 c celery
• 1/2 c carrots
• 1/2 c sliced green onions
• 1 lb boneless, skinless chicken breasts cut into bite-size pieces
• 2 tsp minced garlic
• 2 1/2 Tbsp cornstarch
• 4 Tbsp soy sauce
• 1 c chicken broth (or 1 c water + 1 tsp chicken bouillon)

Instructions

1. In a small bowl, mix chicken broth, 2 Tbsp soy sauce, 1 Tbsp cornstarch, and 1 tsp minced garlic. Set aside.
2. In a medium bowl, combine chicken with remaining soy sauce, cornstarch, and garlic. Mix well and set aside.
3. Cut up vegetables.
4. In a wok or large non-stick skillet, heat 2 Tbsp oil over high heat. Add chicken and stir-fry until no longer pink; remove.
5. Stir-fry vegetables 1 minute. Stir sauce ingredients and add with chicken to vegetables.
6. Cook, stirring constantly until thickened and bubbling.
7. Serve immediately over hot rice.