Description Edit

Contributed by Catsrecipes Y-Group

• Makes 4 servings

Ingredients Edit

• 2 tablespoons peanut oil
• 6 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 bunch green onions, chopped
• 1 teaspoon salt
• 1 pound boneless skinless chicken breasts, cut into strips
• 2 onions, thinly sliced
• 1 cup sliced cabbage
• 1 red bell pepper, thinly sliced
• 2 cups sugar snap peas
• 1 cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons white sugar
• 2 tablespoons cornstarch

Directions Edit

1. Heat peanut oil in a wok or large skillet.
2. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt.
3. Stir fry until onion becomes translucent, about 2 minutes.
4. Add chicken and stir until opaque, about 3 minutes.
5. Add remaining 4 cloves minced garlic and stir.
6. Add sweet onions, cabbage, bell pepper, peas and ½ cup of the broth/water and cover.
7. In a small bowl, mix the remaining ½ cup broth/water, soy sauce, sugar and cornstarch.
8. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce.
9. Serve immediately, over hot rice if desired.