Ingredients
6
6 servings
- •14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
- •0.5 cup oyster sauce
- •2 tablespoons soy sauce
- •3 tablespoons vegetable oil
- •2 cloves garlic, minced
- •1 large onion, chopped
- •0.5 cup water
- •1 teaspoon ground black pepper
- •1 teaspoon white sugar
- •1 (8 ounce) can sliced water chestnuts, drained
- •1 cup snow peas
- •1 small head broccoli, cut into florets
- •3 tablespoons cornstarch
- •0.25 cup water
Instructions
- Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 217
- Carbohydrate: 17g
- Fat: 9g
- Fiber: 3g
- Protein: 18g
- Sugar: 4g
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