Ingredients
6
6 servings
- •1 cup chicken broth
- •3 tablespoons soy sauce
- •1 tablespoon cornstarch
- •1 tablespoon ground ginger
- •2 tablespoons vegetable oil
- •4 large skinless, boneless chicken breast halves, cubed
- •2 cloves garlic, minced
- •1 ½ cups sliced fresh mushrooms
- •2 (8 ounce) cans sliced water chestnuts, drained
- •3 cups snow peas
- •1 tablespoon sesame seeds
Instructions
- Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
- Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
- Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.
Nutritional Facts
Per 6 servings
- Calories: 315
- Carbohydrate: 17g
- Fat: 10g
- Fiber: 4g
- Protein: 38g
- Sugar: 4g
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