Ingredients
4
4 servings
- •1 tablespoon vegetable oil
- •¼ pound sliced fresh mushrooms
- •¼ pound snow peas
- •1 (8 ounce) can sliced water chestnuts, drained
- •¼ pound sliced bok choy
- •salt and black pepper to taste
- •1 tablespoon vegetable oil
- •1 teaspoon minced garlic
- •1 teaspoon minced fresh ginger root
- •¾ cup skinless, boneless chicken breast meat - thinly sliced
- •1 teaspoon white wine
- •¼ teaspoon white sugar
- •¼ cup chicken broth
- •1 tablespoon cornstarch
- •2 tablespoons water
Instructions
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.
- Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Stir in the chicken and cook until the chicken is no longer pink, about 5 minutes. Add the wine, sugar, and chicken broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok and toss until hot and coated with the sauce.
Nutritional Facts
Per 4 servings
- Calories: 174
- Carbohydrate: 13g
- Fat: 8g
- Fiber: 3g
- Protein: 12g
- Sugar: 4g
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