Skill required: Beginner
3 boneless-skinless chicken breasts (cut into small chunks)
1/3 cup oil (for cooking)
3 slices fresh ginger
2 garlic cloves (minced)
1 1/2 cups chicken broth
2 tablespoons cornstarch
1/2 lb sliced mushrooms
1/4 lb snow peas (in the pods)
1 (8 oz) can water chest nuts (drained)
1 (8 oz) can bamboo shoots (drained)
1/4 cup carrots (thinly sliced)
4 green onions (sliced)
1/2 cup broccoli florets
soy sauce (to serve)
1. Heat oil in the wok.
2. Add garlic and ginger and stir fry 30 seconds.
3. Add chicken and stir fry for 4 minutes.
4. In a bowl combine chicken broth and cornstarch.
5. Pour the mixture into the wok over the chicken.
6. Add all vegetables.
7. Cover and simmer for 15 minutes. Serve with white rice and soy sauce.
Yield 4 servings
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